Cretan Split Pea Fritters

11 mins
Serves 16
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Directions

  1. 1Add 2.5 liters of water to a high-sided pot and bring it to a boil. Add salt, then rinse the split peas thoroughly and add them to the pot. Skim off any foam that forms with a fine mesh strainer. Cook the peas until they are fully softened and have absorbed all the water.
  2. 2Add 2.5 liters of water to a high-sided pot and bring it to a boil. Add salt, then rinse the split peas thoroughly and add them to the pot. Skim off any foam that forms with a fine mesh strainer. Cook the peas until they are fully softened and have absorbed all the water.
  3. 3Add 2.5 liters of water to a high-sided pot and bring it to a boil. Add salt, then rinse the split peas thoroughly and add them to the pot. Skim off any foam that forms with a fine mesh strainer. Cook the peas until they are fully softened and have absorbed all the water.
  4. 4Once done, transfer the cooked peas to a large bowl and let them cool and firm up slightly.
  5. 5Once done, transfer the cooked peas to a large bowl and let them cool and firm up slightly.
  6. 6Once done, transfer the cooked peas to a large bowl and let them cool and firm up slightly.
  7. 7Once the peas have cooled, add the parsley, grated onion, rusk or breadcrumbs, grated cheese, eggs, salt, and pepper to the bowl. Mix thoroughly until the mixture is cohesive and holds its shape.
  8. 8Once the peas have cooled, add the parsley, grated onion, rusk or breadcrumbs, grated cheese, eggs, salt, and pepper to the bowl. Mix thoroughly until the mixture is cohesive and holds its shape.
  9. 9Once the peas have cooled, add the parsley, grated onion, rusk or breadcrumbs, grated cheese, eggs, salt, and pepper to the bowl. Mix thoroughly until the mixture is cohesive and holds its shape.
  10. 10Shape the mixture into small balls, about the size of a walnut.
  11. 11Shape the mixture into small balls, about the size of a walnut.
  12. 12Shape the mixture into small balls, about the size of a walnut.
  13. 13Lightly coat each ball in flour, but only coat the ones you’re ready to fry immediately.
  14. 14Lightly coat each ball in flour, but only coat the ones you’re ready to fry immediately.
  15. 15Lightly coat each ball in flour, but only coat the ones you’re ready to fry immediately.
  16. 16Heat a generous amount of extra virgin olive oil in a frying pan over medium heat. Fry the fritters on all sides until they are golden brown and crispy.
  17. 17Heat a generous amount of extra virgin olive oil in a frying pan over medium heat. Fry the fritters on all sides until they are golden brown and crispy.
  18. 18Heat a generous amount of extra virgin olive oil in a frying pan over medium heat. Fry the fritters on all sides until they are golden brown and crispy.
  19. 19Place the fried fritters on a plate lined with kitchen paper to absorb any excess oil.
  20. 20Place the fried fritters on a plate lined with kitchen paper to absorb any excess oil.
  21. 21Place the fried fritters on a plate lined with kitchen paper to absorb any excess oil.

Ingredients

  • 500 g yellow split peas
  • 500 g yellow split peas
  • 500 g yellow split peas
  • 1 bunch fresh parsley
  • 1 bunch fresh parsley
  • 1 bunch fresh parsley
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 cup grated rusk or breadcrumbs
  • 1 cup grated rusk or breadcrumbs
  • 1 cup grated rusk or breadcrumbs
  • 1.5 cups grated cheese
  • 1.5 cups grated cheese
  • 1.5 cups grated cheese
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 tbsp salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 all-purpose flour
  • 1 all-purpose flour
  • 1 all-purpose flour
  • 1 extra virgin olive oil
  • 1 extra virgin olive oil
  • 1 extra virgin olive oil
  • 1 Greek yogurt or tzatziki
  • 1 Greek yogurt or tzatziki
  • 1 Greek yogurt or tzatziki

Equipment

potfine mesh strainerfood processorfrying panwooden spoonplate