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Crisp Split Peas

 

116

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

7

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 cup yellow split peas
2 teaspoons baking soda
1 x vegetable oil
for deep frying
*
½ teaspoon chili powder
½ teaspoon coriander
ground
*
1 pinch cinnamon
ground
*
1 pinch cloves
ground
*
1 teaspoon salt

Directions

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℉ (180℃) F 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.

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 1683% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 873mg 36%
Total Carbohydrate 10g 10%
Dietary Fiber 13g 51%
Sugars g
Protein 24g
Vitamin A 3% Vitamin C 2%
Calcium 3% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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