Yellow Split-Pea Fritters

Who doesn’t love a good fritter?  I like to make a batch of the “paste” and keep it in the fridge, which lasts for a week or so, ready to fry up whenever we need an appetizer or something to put atop a salad.  These are typically served as a snack in Southeast Asia and they are easy to prepare and healthy.


1 cup dried yellow split peas

2 cups yellow onions

½ cup fresh cilantro

½ tsp. cumin

2 tsp. salt

1 tsp. black pepper

2 serrano chiles, chopped

3/4 tsp ground turmeric

peanut oil for frying

½ lemon or lime


Day 1:  Place the split peas in a bowl and cover with cold water.  Let soak overnight at room temperature.


Day 2:  Drain the split peas and place in a food processor.  Process to form a purée.  Add the onion, cilantro, chiles, salt, pepper and turmeric and pulse to work into a moist paste.   Don’t overprocess.


Moisten your hands, scoop up 2 tbls. of the purée and form into a patty about 2.5 inches in diameter and ½ inch thick.  Repeat until all is used and set aside on a plate.


Heat oil in deep skillet over medium-hight heat, about 2” deep.  When the oil is ready, working in batches, slide the patties into the hot oil without overcrowding.  Fry, turning once, until gold brown on both sides, about 5 minutes total.  Use a slotted spoon and transfer the fritters to a paper towels to drain.


Squeeze lemon or lime juice on top and serve.  Makes 2 dozen fritters.



Recipe by Chef Trish Wesavich

Chef Trish Wesevich


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