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Pholourie

Crispy golden Caribbean split pea fritters seasoned with garlic, culantro, and spices. Fried until light and airy inside, these popular street food snacks are best enjoyed hot with savory chutneys.

35 minMediumServes 6210 cal/serving

CaribbeanAppetizerStovetop and BlenderVegetarianVeganHalal-friendlyKosher-styleNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-Sodium

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Ingredients

  • 1 cup yellow split peas, soaked
  • 1 cup all-purpose flour
  • 4 garlic cloves, peeled
  • 4 culantro leaves, chopped
  • 1/2 scotch bonnet pepper, seeded
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1 tsp instant yeast
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup warm water
  • 4 cups vegetable oil

Instructions

  1. 1

    In a blender, combine 1 cup soaked yellow split peas, 4 peeled garlic cloves, 4 chopped culantro leaves, 1/2 seeded scotch bonnet pepper, and 1 cup warm water. Blend until smooth.

  2. 2

    In a large bowl, whisk together 1 cup all-purpose flour, 1 tsp ground cumin, 1/2 tsp ground turmeric, 1 tsp instant yeast, 1/2 tsp baking powder, and 1 tsp salt.

  3. 3

    Pour the blended mixture into the dry ingredients and stir to form a thick batter.

  4. 4

    Cover the bowl and let the batter rise in a warm spot for 1 hour until bubbly.

  5. 5

    Heat 4 cups vegetable oil in a deep pot over medium heat to 350 degrees F.

  6. 6

    Drop small spoonfuls of batter into the hot oil and fry for 3 to 4 minutes until golden brown.

  7. 7

    Remove with a slotted spoon and drain on paper towels before serving.

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Questions

How much time should I plan for Pholourie?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 4, 1 hour. That wait sits outside the stated prep and cook times, so plan around it.

How hot should the oil be for Pholourie?

For Pholourie, the frying oil is held at 350 F (about 175 C) in step 5. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Is there a substitute for yeast in Pholourie?

The entry for Pholourie calls for 1 tsp instant yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

How hot is Pholourie?

Yes, it is properly hot. The heat in Pholourie comes from 1/2 scotch bonnet pepper, seeded. For a milder plate, remove the seeds and ribs from the pepper, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Pholourie gluten-free?

Yes. The gluten in Pholourie is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Which part of Pholourie can be done ahead?

Everything up to step 4. Step 4 is a built-in pause of 1 hour: "Cover the bowl and let the batter rise in a warm spot for 1 hour until bubbly." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

Serve it with

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