Suriname Phulauri
Surinamese split-pea fritters of Indian origin, deep-fried and served warm.
Ingredients
| 2 1/2 oz | 71 g | Yellow split peas |
| 1 | Large onion, chopped | |
| 5 | Garlic cloves, minced | |
| to taste | Salt | |
| 1/2 | Cayenne pepper (with or without the seeds) | |
| 1 tsp | 5 ml | Cumin powder |
| — | Oil for deep frying |
Instructions
- Soak the peas overnight.
- Grind the peas with the onion, garlic, salt, cayenne pepper and cumin powder, mixing thoroughly.
- Roll the pea mixture into balls slightly larger than marbles.
- Heat oil for deep frying. For the best deep frying, the oil should remain at 350°F after the food has been dropped in. Keeping the oil at 350°F will produce a result that doesn't have an oily/greasy texture; it will look as if it was baked, not fried.
- Slowly drop the phulauri balls into the oil. Leave them in the oil until they are a light golden brown color – the balls should come to the top of the oil when done. Remove from the oil using a slotted spoon.
- Place on a paper-towel-covered plate and allow to cool to a comfortable eating temperature – phulauri should be served warm.