Gluten Pholourie (Split Peas Fritters)

Gluten free Guyanese pholourie are crispy golden brown bites of fried split pea batter with a warm, fluffy center. This classic Guyanese appetizer is enhanced with spices like curry and garam masala for a mouthwatering snack that can be enjoyed any time! For an extra kick of flavor, serve these round fritters with a side of mango sour or your favorite dipping sauce.

Course Gluten free, Snack

Cuisine Guyanese

Keyword gluten free guyanese pholourie recipe, gluten free pholourie, Gluten Free Pholourie Recipe, gluten free pholourie recipe with split peas, pholourie ingredients, what is pholourie

Prep Time 1

Cook Time 10

Total Time 50

Servings Servings

Calories 282kcal

Author Althea Brown

Equipment

Food processor or blender
1 1/2 tbsp cookie scoop

Ingredients

1/4 cup split peas
1 1/2 cups Hot water
1/2 yellow onion chopped
3 scallions divided
4 cloves garlic chopped
1 Cup Gluten Free All Purpose Flour
3/4 cup water divided
1 teaspoon rapid rising yeast
2 teaspoons curry powder
1/2 teaspoon roasted ground cumin or (geera)
1/4 teaspoon garam masala
3/4 teaspoon kosher salt
4 cups Oil suitable for frying

Special Equipment

Food processor or blender
1 1/2 tbsp cookie scoop

Instructions

Rinse your split peas, then cover with 1 1/2 cups of hot water and let soak over night. When ready to cook, drain and rinse thoroughly
In a food processor or blender combine rinsed soaked split peas, onion, garlic and the white parts from the scallions. Add 1/4 cup of water and blend until it forms a smooth paste
In a small mixing bowl, combine the gluten free all purpose flour, instant yeast, curry powder, roasted ground cumin (geera), garam masala and salt then mix together well
Next, add the blended split peas paste to the dry ingredients, along with the remaining water and mix together to form thick batter like consistency. Then thinly slice the green stems of the scallions and and fold into the batter. Cover and let rest in a warm place for 45 minutes to an hour
When you are ready to cook, add the oil to a small saucepan, deep enough to have 3 inches of oil. Add the saucepan to medium heat and bring up to temperature (about 300 F)
When the oil is hot, scoop tablespoons of the batter into the hot oil. The fritters should sink to the bottom but rise to the surface within 30 seconds. If they do not rise to the surface, use a spoon to free them from the bottom or they will burn
Working in batches, as needed, cook the fritters until golden brown, stirring often for even cooking. Then remove from the oil and rest on a few paper towel sheets.
Allow to cool completely then serve with some mango sour

Nutrition