So you’ve got that bag of split peas that the church (food bank, WIC, mother-in-law) gave you, and now you have to do something with it. Soup seems kind of milquetoast and disturbingly green. Curried split peas might work, but then you’d have to eat it and it’s not like curry is comfort food of the highest order, also–still green. So mostly you try to ignore those split peas, hoping they’ll cook themselves one day, or maybe you can give them to someone who isn’t as well off as yourself (kind of like your MIL did.) Do not despair. I bring tidings of great joy. Or at least of something that makes split peas taste like anything except, well… split peas.
This recipe makes split peas taste like, well… I think they taste sort of like fish sticks. No, my boys say, more like corn dogs. For what it’s worth, they don’t taste anything like split peas. So if that’s what you’re aiming for, this is the recipe that will do it.
Split Pea Fritters
For the Peas
- 3/4 cup split peas
- 4 cups water
For the Fritters
- 1/2 cup milk
- 1 egg
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon EACH cayenne pepper and black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- Oil for frying
First prepare the split peas. In a medium-sized saucepan bring the peas and water to a gentle boil. Simmer for about 30 to 40 minutes or until the peas are mostly tender but not too mushy. Remove from the heat. Drain off the cooking water. if you’re feeling very thrifty you will save it for soup. Place the peas in a mixing bowl to cool. At this point you can refrigerate the peas for several hours or overnight. So if you wanted to have these for lunch then boil the peas after breakfast and set them aside until needed.
When the peas are no longer hot add the milk and egg and stir until soupy. Add the flour, baking powder, salt and seasonings. Mix well to make a thick batter.
Heat 1/4-cup of oil in a large skillet over medium-high heat. Drop in about 3-tablespoons of batter for each fritter. I can usually fit 4 of them in a 10-inch skillet. When the undersides are brown and crispy turn them over and brown the flip side. Transfer the cooked fritters to a plate lined with newspaper or paper towels. Add more oil to the skillet if need be and continue on until all of the batter is used. I usually get 11 fritters, but it’s supposed to make 10 to 12. I find this amount makes 3-servings.
These are great as the main part of a vegetable plate including stewed tomatoes, coleslaw or green bean salad. I prefer my fritters dipped in both ketchup and mustard, like a corn dog, but they’re also good with mayonnaise or tartar sauce or even barbecue sauce.