Trinidadian Split Pea Fritters

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These golden Trinidadian split pea fritters are a beloved street snack, crisp on the outside with a soft, savory interior scented with cumin, turmeric, and fresh herbs. Traditionally served warm with pepper sauce or tamarind chutney, they pair perfectly with cold drinks on a hot Caribbean afternoon.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 16 gFat
• 2 gSaturated Fat
• 38 gCarbs
• 8 gFiber
• 4 gSugar
• 12 gProtein
• 420 mgSodium
• 480 mgPotassium
• 60 mgCalcium
• 3.5 mgIron
• 8 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the batter

• 2 cups yellow split pea flour
• 1 cup warm water
• 1 small onion, finely minced
• 2 cloves garlic, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 2 tablespoons chopped fresh cilantro
• 1 small scotch bonnet pepper, finely minced (optional)

For frying and serving

• 3 cups vegetable oil, for deep frying
• 1/2 cup tamarind or mango chutney
• 2 tablespoons pepper sauce
• 1 lime, cut into wedges

Directions

1. In a large bowl, whisk the split pea flour, cumin, turmeric, baking powder, and salt to combine, then stir in the minced onion, garlic, scotch bonnet, and cilantro.
2. Pour in the warm water and mix with a wooden spoon for 2 to 3 minutes until you have a thick, smooth, ribbon-like batter that drops slowly from the spoon. Cover and rest for 10 minutes.
3. Heat the oil in a heavy pot or deep skillet to 350°F (175°C), using a thermometer to maintain a steady temperature.
4. Wet your hands and scoop up rounded teaspoons of batter, smoothing each portion into a small ball about 1 inch across.
5. Carefully lower 6 to 8 fritters into the hot oil and fry for 3 to 4 minutes, turning occasionally, until deep golden brown and puffed.
6. Lift the fritters out with a slotted spoon and drain on a paper towel–lined tray. Repeat with the remaining batter, adjusting the heat as needed.
7. Serve immediately while hot and crisp, with chutney, pepper sauce, and lime wedges on the side.

Cook’s Notes

• Keep oil between 340°F and 360°F; too cool and the fritters absorb oil, too hot and they burn outside before cooking through.
• A 10-minute rest lets the split pea flour hydrate fully, giving a smoother, less grainy interior.
• Wet your hands or lightly oil them before shaping each ball to prevent sticking.
• Use chickpea flour (besan) as a substitute if split pea flour is unavailable, though the flavor will be slightly nuttier.
• Serve within 10 minutes of frying for the best crisp texture; reheat in a 375°F oven for 3 minutes if needed.

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