If you want to create a Caribbean snack but want to make something a little different to the usual salt fish fritters or jerk chicken wings combo then this recipe is for you.
I recently had some friends over and I wanted to do the above. I wanted something different and something exciting.
As I was rummaging through my cupboards my eye caught sight of my legumes and pulses section. For some reason I then instantly had a flash back to when I used to go to my friends house and snack on the Pholourie that her grandmother always seemed to have whenever I would go over. I would unashamedly eat them by the dozen! .. Those were the days!
Pholourie is a lovely street food snack found all over the Caribbean, but mainly in Trinidad and Guyana.
It is essentially a flavoursome deep fried dough ball which is crispy on the outside and light in the middle. They are made using split peas and are seasoned with cumin, onions, curry and coriander. Some people also add a little sugar to them too.
As soon as I’d remembered having Pholourie, I knew that I was going to make something inspired by the flavour and texture of them, but with a little twist of course.
I decided to add plantain to my mix for a nice sweetness and I used Myristica’s Coconut Curry Spice Blend to give me all the curry flavour that I needed!
The result? A delicious, more-ish snack that went down a treat!
You don't have to use the split peas if you've forgotten to soak them, but I think they really do help with giving the fritters a nice texture and a lovely flavour.
The recipe below makes about 30 fritters.
110g plain flour
1.5 teaspoons of baking powder
1 teaspoon of dried yeast
4 teaspoons Myristica's Coconut Curry Spice Blend
200g mashed/finely chopped plantain
1 heaped tablespoon fresh parsley, chopped
1 heaped tablespoon fresh coriander, chopped
1 tablespoon red chilli, finely chopped
1 spring onion, finely sliced
1 tablespoon green chillies, finely chopped
1 small egg
4 tablespoons of yellow split peas soaked overnight
up to 200ml milk
Oil for frying
1. Soak the yellow split peas overnight by covering them with about an inch of water
2. When they have been soaked, put them into a blender and cover with enough water to blend them into a paste (don't worry if the paste isn't 100% smooth)
3. In a bowl add the flour, baking powder and yeast
5. Add the plantain, chillies, parsley, coriander and spring onion then mix
6. Add the egg and yellow split pea puree
7. Add enough milk to get a batter which is the consistency of thick natural yoghurt
8. A teaspoon at a time fry the batter at 170c until golden