Green Pea Poulourie

SUBMITTED BY: Vegichef

"These vegetarian balls can be served as a main dish or appetizer. As a main dish, serve with white or brown rice. As an appetizer, they are delicious dipped in tomato-ey sauce of any kind (ketchup, barbeque, salsa). In the rare event that there are leftovers, the balls take on a great texture when reheated in marinara sauce and are good served with pasta."

PREP TIME	25 Min
COOK TIME	20 Min
READY IN	3 Hrs 45 Min

SERVINGS & SCALING

Original recipe yield: 100 Poulourie

USMETRIC

About scaling and conversions

INGREDIENTS

1 (14 ounce) bag dried green or yellow split peas
3 cloves garlic, crushed
1 tablespoon curry powder
1 teaspoon salt
1 serrano pepper, seeded and chopped
1/2 cup all-purpose flour, plus additional
1 tablespoon baking powder
oil for frying

READ REVIEWS (3)

DIRECTIONS

Pick through the split peas removing rocks, then rinse. Soak, covered by 2-inches of water until soft enough to be broken with your fingernail, 3 hours to overnight.
When soft, drain peas, then puree in 1 cup batches in a food processor or blender until smooth along with the garlic, curry powder, salt, and serrano pepper. Add water as needed to make a thick paste. Sift baking powder and 1/2 cup of flour into a large bowl then stir in the pea puree , adding additional flour to make a stiff batter.
Heat 2 inches of oil in a deep-fryer or deep, heavy skillet over medium-high heat to 375 degrees F (190 degrees C).
Drop batter by the teaspoonful into the hot oil in batches of about 10. Turn balls when they float and their bottoms turn brown, and continue cooking to brown the other side, about 2 minutes. Drain on paper towels, and sprinkle with additional salt if desired.

Alternative cooking instructions

Poulourie can be baked instead of fried. Add 2 tablespoons of vegetable oil to the batter, then drop by spoonfuls onto a baking sheet sprayed with nonstick cooking spray. Bake in a preheated 375 degree F (190 degree C) oven until browned, about 15 minutes.

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REVIEWS

Reviewed on Jan. 5, 2007 by mzurovsk

Very interesting. Best as a side dish--not as a snack like I fixed them. Not sure what I would fix them with--but worth a second try.

1 user found this review helpful

Reviewed on Feb. 4, 2008 by KymInNM

These sounded great, but they turned out pretty bland. I wouldn't suggest baking these to try to be healthy: I baked the first half of the batch and they were really blah, so I fried the rest in coconut oil, and they were much better, but still missing something. (I didn't deep-fry them; instead I flattened them out like patties.) These really need a sauce, like a raita, and I think they could use more salt. We ate them with sour cream. Also, I used spelt flour.

0 users found this review helpful

Reviewed on Nov. 26, 2007 by Cynthia

I have never heard of, let alone make anything, like Poulourie. I was thrilled with these. they were surprisingly light with a nice crisp to them. I've made them twice, and even when I forgot salt the first time, I was excited to make them again. I like them better as a snack than a side or meal though.

0 users found this review helpful