Pholourie
intro
Crispy, puffed spiced split pea fritters, golden fried and perfect for dipping in tangy chutney— a bold, savory street-style snack beloved across diaspora communities.
Ingredients
Steps
Soak the split peas
Rinse 200g dry yellow split peas under cold running water until the water runs clear. Place in a medium bowl, cover with 5cm (2 inches) of cold water, and leave to soak at room temperature for 2 hours, until softened enough to squish easily between your thumb and forefinger. Drain fully in a colander after soaking.
Blend spiced pea base
Add the fully drained split peas, 4 minced garlic cloves, 1/2 seeded and minced scotch bonnet pepper, 1 tablespoon ground cumin, 1 teaspoon ground turmeric, and 1 teaspoon salt to a high-speed blender. Pour in 125ml (1/2 cup) of the measured warm water, then blend on high for 45-60 seconds, scraping down the blender sides with a spatula halfway through. Stop when the mixture forms a thick, slightly coarse paste—do not blend to a completely smooth puree, as small pea chunks create the ideal fritter texture.
Rest the batter
Scrape the blended pea paste into a large mixing bowl. Stir in 60g all-purpose flour, 1 teaspoon baking powder, 2 tablespoons finely chopped cilantro, and the remaining 125ml (1/2 cup) warm water, mixing with a wooden spoon until no dry flour lumps remain. The finished batter should be thick enough to hold a soft peak when you lift the spoon. Cover the bowl with a clean cotton kitchen towel and let rest for 15 minutes at room temperature to activate the baking powder.
Heat frying oil
Pour 500ml neutral canola or sunflower oil into a deep, heavy-bottomed Dutch oven or pot. Heat over medium stovetop heat for 5-7 minutes, until the oil reaches a steady 180°C (350°F), measured with a clip-on candy thermometer. Test readiness by dropping a 1/4 teaspoon dot of batter into the oil: it should sizzle immediately, rise to the surface within 2 seconds, and turn pale golden after 10 seconds.
Fry pholourie batches
Working in small batches of 5-6 fritters at a time, scoop 1-tablespoon (15ml) portions of rested batter and gently drop them into the hot oil, taking care not to splash hot oil. Fry for 2.5-3 minutes total, flipping each fritter halfway through cooking with a slotted metal spoon, until all sides are deep golden brown, puffed, and crispy. Do not overcrowd the pot, as this will drop oil temperature and lead to greasy, undercooked fritters.
Drain and serve warm
Use the slotted spoon to lift cooked fritters from the oil, letting excess oil drip back into the pot for 2 seconds, then transfer them to a wire rack lined with 2 layers of paper towel to drain for 1 minute. Sprinkle with a tiny pinch of flaky salt while the fritters are still hot, then serve warm with tamarind or mango chutney for dipping.
Tips
2.Maintain a steady oil temperature between 175-185°C (345-365°F) while frying: oil that is too hot will burn the fritter exterior before the inside cooks, while oil that is too cool will make fritters absorb excess grease.
3.For a quicker prep shortcut, replace soaked and blended split peas with 220g (2 cups) of fine yellow split pea flour, mixing directly with the spices, flour, baking powder, cilantro, and water to cut 2 hours of soaking time.
OMG these pholourie are SO good! I brought them to my neighbor’s Caribbean-themed potluck last weekend and everyone was begging for the recipe. The spice level is perfect, not too hot, just that warm kick that keeps you reaching for more. I was worried they’d be dense since I’ve never made split pea fritters before, but they came out light and crispy on the outside, fluffy inside. Total game changer for quick appetizers!
Super easy recipe, cooked up in no time on a busy weeknight. My kids loved it, they kept calling them “crunchy spice balls” and asked for seconds before they even finished their first serving. Will be adding these to our regular dinner rotation.
I made these with a gluten-free flour blend instead of regular all purpose to fit my dietary needs, and they turned out amazing! Didn’t notice a texture difference at all, so crispy and flavorful. 10/10 would make again for meal prep, they reheat really well in the air fryer.
First time trying pholourie ever, and I was shocked how simple this was! I always thought authentic Caribbean fritters would be super complicated, but 35 minutes total? No way. I paired them with coconut rice and coleslaw for a full family dinner, and even my super picky 7 year old ate three of them.
Made these for a post-hike snack with my friends last weekend, and they were gone in 10 minutes flat. The spice blend is so aromatic, I added a tiny extra pinch of turmeric because I love that earthy flavor, and it was chef’s kiss. Easy to pack, not messy, perfect for on-the-go.
Grew up eating pholourie at family gatherings in Queens, and this recipe tastes exactly like my grandma’s! I was worried it wouldn’t hit that nostalgic note, but the split pea base and the right amount of garlic and geera? Spot on. So happy I found this, I don’t have to wait for the annual family cookout to get my fix now.
These are my new go-to appetizer for every event! I made them for my office potluck, a friend’s birthday cookout, and my kid’s soccer team snack day in the last two weeks, and every single time people ask where I got the recipe. So easy to make a big batch too, which is perfect for crowds.
Super budget-friendly and easy, perfect for a college kid with minimal kitchen gear! I didn’t have a deep fryer so I just used a deep pot with oil on my stovetop, and they came out perfect. Way better than the fast food I usually eat, and the leftovers kept in the fridge for 3 days no problem.
Added a scotch bonnet pepper to the batter for extra heat, and wow that kicked it up exactly how I like it! If you love spicy food, I highly recommend that tweak. The fritters were crispy, well-spiced, and had that perfect fiery kick I look for in good pholourie.
Made a double batch on Sunday for meal prep, and these held up amazing all week! I ate them for quick lunches with a side of veggies and chutney, and they didn’t get soggy at all when I reheated them in the toaster oven. Such a great high-protein snack to have on hand when the 3pm work slump hits.
I’ve tried three different pholourie recipes online and this is by far the best one! The ratio of split peas to flour is perfect, no weird gummy texture like the last recipe I tried. It’s so straightforward even a beginner cook can nail it on the first try. 10/10, no notes.
Just moved into my first apartment and this was one of the first recipes I tried! It was so easy to follow, no confusing steps, and my roommate said it was the best thing I’ve cooked so far. The garlic and cumin flavor is so warm and comforting, I’ll be making these all the time now.
Paired these with a spicy cilantro yogurt dip I whipped up, and it was a match made in heaven! The crispiness of the fritters paired with the cool, herby dip was such a good combo. I’ll be serving these at my next game night for sure.
Made these for my grandma’s 80th birthday party, and even my cousins who are super picky about Caribbean food went back for thirds! The batter came together so fast, and frying them was way less messy than I expected. I will say, make sure you don’t make the fritters too big or they won’t cook all the way through in the middle.
I get pholourie from my local Caribbean food truck all the time, and this recipe is dead ringer for theirs! I saved so much money making these at home, and they taste just as fresh and crispy. The spice blend is exactly what I was looking for, no weird added fillers.
Was looking for a new appetizer to bring to my weekly trivia night, and these did not disappoint. My team ended up winning trivia, and we’re all convinced the good luck pholourie gave us the edge. Crispy, flavorful, and perfect for popping in your mouth between questions.
Made these nut-free, soy-free for my kid’s class party, and every single kid (and teacher!) asked for the recipe. I was worried they’d be too spiced for little kid palates, but the warm, mild flavor was a total hit. No weird ingredients, super easy to adapt for allergies.