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Split Pea Fritters

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Anonymous (not verified)
  Uncooked yellow split peas 3 Ounce
  Water 2 Cup (32 tbs)
  Diced onion 1⁄4 Cup (4 tbs)
  Shredded carrot 1⁄4 Cup (4 tbs)
  Instant chicken broth and seasoning mix 10 Gram
  All purpose flour 2 Teaspoon
  Double acting baking powder 1 Teaspoon
  Salt 1 Dash
  White pepper 1 Dash
  Skim milk 1⁄4 Cup (4 tbs)
  Egg 1
  Vegetable oil 20 Milliliter

In 1 1/2-quart saucepan combine peas, water, onion, carrot, and broth mix and bring to a boil.
Reduce heat, cover, and let simmer, stirring occasionally, until peas are soft, about 30 minutes; let cool.
In medium bowl combine flour, baking powder, salt, and pepper.
Add milk and egg to cooled split pea mixture, stirring to combine; stir into dry ingredients.
In 10-inch nonstick skillet heat 1 teaspoon oil.
Spoon 4 heaping tablespoons of batter into skillet, forming 4 small fritters; cook until edges bubble and fritters are browned on bottom.
Turn fritters over and cook until browned on other side.
Remove to warmed serving plate; set aside and keep warm.
Repeat procedure with remaining oil and batter, making a total of 16 fritters and using 1 teaspoon oil for each 4 fritters.

Recipe Summary

Difficulty Level: 
Side Dish

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