Pholourie
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Prep Time
50 mins
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Cook Time
25 mins
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Resting Time
1 hr
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Total Time
1 hr 15 mins
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Servings
50 pieces
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Calories
173 kcal
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Course
Appetizer
Pholourie
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Pholourie is a popular traditional snack originally from Trinidad and Tobago, consisting of split pea flour fritters.
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Ingredients
- 6 cups all-purpose flour , sifted
- 4 oz. split pea powder
- 2 teaspoons active dry yeast
- 1 scallion stalk
- 10 culantro leaves , Chinese long coriander
- 6 cloves garlic
- 2 teaspoons salt
- 1 teaspoon Turmeric
- 1 teaspoon caster sugar
- ½ teaspoon black pepper
- 2 cups water at 97 F / 36°C, or more, lukewarm
- 3 cups vegetable oil (for frying)
Equipment
- Stand mixer
Instructions
- Mix the garlic, the scallion, the culantro leaves and 2 tablespoons of water until smooth. Set aside.
- In the bowl of a stand mixer, add the flour, turmeric, pepper, sugar and split pea powder. Mix well.
- Make a well in the center of this mixture and add the yeast into it.
- Add ¾ cup of water over the yeast and leave to stand for 5 minutes.
- Add the mixture of chives, garlic and culantro.
- Using the flat beater, start kneading the dough at medium speed while incorporating the rest of the water gradually.
- Add the salt and knead until getting a batter the consistency of thick pancake batter.
- Cover the batter with a cloth and let it rest for an hour in a warm place, away from drafts.
Frying
- In a large deep skillet or Dutch oven, heat the oil over medium heat until it reaches a temperature of 350 F (170°C). This temperature must be maintained throughout the frying process.
- Using two teaspoons, take a little bit of batter and shape it into a small ball and slide it into the hot oil.
- Repeat the process until the batter is used up without overloading the pan.
- Fry for a few minutes (about 6 to 7 minutes) or until the balls are golden brown, turning them over during frying.
- Remove the fried balls from the oil using a large slotted spoon and place them on paper towels to remove excess oil.
- Serve with tamarind sauce and or mango chutney.
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