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Burmese Split Pea Fritters
Crispy little fritters made with sprouted yellow lentils make the best appetizer. Only 6 ingredients!
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Prep Time
6
hours
hrs
Cook Time
15
minutes
mins
Total Time
6
hours
hrs
15
minutes
mins
Course
Appetizer
Cuisine
Asian
Servings
6
Equipment
Mortar & pestle or food processor
paper towels
Deep frying utensils like metal slotted spoon, long metal tongs
Ingredients
1/2
cup
yellow split peas or lentils
vegetable oil for deep frying
Batter
5
tbsp
rice flour
2
cups
warm water
Spice mix
1
tbsp
cumin seeds
1-2
garlic cloves
1/2
tbsp
chili flakes
1
medium
shallot minced
pinch of turmeric
sea salt & pepper
Mustard sauce
1/2
cup
vegan mayonnaise (Vegenaise)
3-5
tbsp
Yellow mustard
Instructions
Prepare the mustard sauce
Whisk the vegenaise with the yellow mustard. Taste and season. Set aside.
Prepare the peas or lentils
Remove any dark bit of lentils or peas.
Cover 1 cup of dried yellow split peas or lentil with water the night before.
The next morning, drain, rinse, and set aside.
Prepare the spices
In a mortar or a food processor grind the cumin seeds, salt, pepper, then garlic and shallots until you get a light paste.
Heat up a small pan with a little vegetable oil and slowly heat the spice paste until it is lightly caramelized.
This should only take a few minutes. Keep stirring so that it doesn't burn or stick to the pan.
Prepare the batter
Whisk 5 tbsp of rice flour with 1/2 cup of warm water until well blended.
Make and cook the fritters
Combine the batter in a large bowl, add the spice paste and mix.
Fold the soaked split peas or lentils.
Process the mix in a food processor just to gently mix it further. Don't turn it into mush. You want to keep a few whole peas or lentils.
Heat up enough cooking oil to deep fry in a small deep pan.
Prepare your working area; set aside a spatula, tablespoon, metal slotted spoon and long metal tongs.
Place paper towels on a large plate. Have your bowl near by the stove.
How to know when the oil is hot enough? Quickly dip the tip of a wood spoon and bubbles should quickly form.
Using your tablespoon, scoop a little filling, and slide into the pan with a spatula.
Quickly cover the fritter with oil. Let it cook for less than a minute (they are small) flipping each and making sure they don't burn.
Using a metal slotted spoon, scoop the fritter on a plate lined with paper towel to drain the excess oil.
Repeat until all fritters are cooked. This batch should yield 18-20 small fritters.
Keep warm in a toaster oven until you are ready to serve.
Serve on a bad of greens with mustard dipping sauce.
Notes
For a lighter version, bake on a lined baking sheet at 400F for 12-14 minutes. Watch to make sure they don't burn!
Keyword
gluten-free