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Title: Crisp Split Peas
Categories: Appetizer Vegetarian
Yield: 4 Servings
| 1 | c | Yellow split peas |
| 2 | ts | Baking soda |
| Vegetable oil - for deep-frying | ||
| 1/2 | ts | Chili powder |
| 1/2 | ts | Ground coriander |
| 1 | pn | Ground cinnamon |
| 1 | pn | Ground cloves |
| 1 | ts | Salt |
Rinse and sort the peas, then place in a large bowl and add enough cold water to cover. Stir in baking soda. Let soak overnight.
Drain peas, rinse several times in cold water and drain thoroughly. Let stand at least 30 minutes, then spread out on paper towels and let dry thoroughly. In a deep, heavy saucepan, heat about 2 inches of oil to 350 F (180 C) or until a 1-inch bread cube turns golden brown in about 65 seconds. Add peas, a portion at a time, and cook until golden. (Be careful when cooking peas; even when completely dry, they often cause oil to bubble to top of pan.) Remove peas from hot oil with a slotted spoon and drain on paper towels.
Turn cooked peas into a small bowl. Sprinkle with chili powder, coriander, cinnamon, cloves and salt; mix to coat peas with spice mixture. Cool completely; store in an airtight container until ready to serve.
Makes about 1-3/4 cups.
Source: The Book of Appetizers by June Budgen (HP Books/Price Stern Sloan) Typographical errors courtesy of: Karen Mintzias
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