1.5 cups soaked yellow split peas (from about ¾ dry, soaked overnight in water)
2 shallots, diced
1 tbsp fresh ginger, minced
4 cloves garlic, minced
2 red chilli peppers, minced
½ ear sweet corn (about ½ cup)
2 spring onions, chopped
1 tsp cumin
1 tsp turmeric
½ cup cashews
1/3 cup fresh coriander, roughly chopped
Salt and pepper
Peanut oil for cooking
In a food processor, combine 1 cup of the soaked peas with all remaining ingredients.
Blitz until well combined and a thick batter forms. Add a few tablespoons of water as needed for the batter to blend, but take care to not add too much.
Season with salt and pepper.
Pour into a large bowl and stir in the remaining ½ cup soaked peas.
Refrigerate for at least 30 minutes for the batter to thicken.
Heat a large pan over medium heat with 1 tbsp peanut oil.
While the oil is heating, make the batter into balls by scooping 1 tbsp at a time and gently rolling between your palms.
You should make about 20 balls.
Place a few balls at a time into the hot oil.
Gently press down to flatten into a patty of desired thickness.
Cook for 2-3 minutes and flip.
Note that thicker patties will take longer to cook.
Repeat cooking for the remainder of the batter.
Add more oil as needed to keep the fritters crispy and from sticking to the pan.
Remove after both sides are golden brown and crispy to a plate lined with a paper towel to soak up the excess oil.
Serve fresh with tamarind dip (recipe below).
Nutrition Information (per 30g fritter)
70 calories, 3g fat, 8g carbohydrate, 3g fibre, 3g protein.
1 tbsp tamarind paste
1 clove garlic, minced
1 pinch (about ¼ tsp) salt
1 tsp sugar
1 tsp chilli flakes
1 tbsp fresh coriander, chopped
2 tsp fresh lime juice (juice of ½ small lime)
Dash fish sauce
Water, to thin
In a small bowl, combine all ingredients.
Add water to desired consistency.
Taste and adjust seasonings and flavours as you’d like.
You can make sweeter, saltier, sourer, etc.
Serve immediately or store refrigerated in a covered container for up to 3 days.
Nutrition Information (per ¼ recipe)
30 calories, <1g fat, 2g carbohydrate, 0g fibre, 0g protein.