Spiced yellow split pea fritters called Baya Kyaw in Myanmar (Burma) are easy to make and really delicious hot out of the oil.
They are especially good with the dipping sauce that is a little hot, sweet and sour.
The fritters are spiced up with chili pepper but also seasoned with cumin and turmeric.
These make a lovely appetizer for any occasion.
The only thing to keep in mind is the yellow split peas need to be soaked overnight before using them in the recipe so be sure to plan ahead.
Also if you plan on making the whole meal including the fermented tea leaf salad, that recipe also calls for yellow split peas that need to be soaked as well.
Spiced Yellow Split Pea Fritters
Please note prep time does not include soaking the peas overnight
Servings 12 fritters
- 1 cup yellow split peas soaked overnight in water
- 1/2 medium red onion
- 2 garlic cloves minced
- 1 chili pepper Thai, serrano or what you like, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon salt
- 1/4 cup fresh cilantro chopped finely plus extra for garnish
- oil for frying
- After the yellow split peas have soaked overnight, drain them and take half and put in a food processor or blender with about 1 tablespoon of water and process until smooth
- Add the remaining peas and process until still slightly chunky
- Mix the peas with all the other ingredients except the oil and set aside for about 30 minutes.
- Heat the oil to medium high, in a skillet or wok.
- Use your hands to make the fritters just about a tablespoon of batter and make into a disc shape.
- Carefully place them in the hot oil and fry them until golden brown on both sides.
- Remove and place them on a paper towel to absorb any extra oil
- Serve with the dipping sauce and sprinkle with salt and cilantro to garnish.
Calories: 60kcal | Carbohydrates: 10g | Protein: 4g | Sodium: 3mg | Potassium: 179mg | Fiber: 4g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 6.3mg | Calcium: 11mg | Iron: 0.9mg