Split Pea Fritters
|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|
|White pepper||1 Dash|
|Skim milk||1⁄4 Cup (4 tbs)|
|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.