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Split Pea Fritters
First prepare the split peas. In a medium sized saucepan bring the peas and water to a gentle boil. Simmer for about 30 minutes or until the peas are mostly tender but not too mushy. Remove from the heat. Drain off the cooking water. Place the peas in a mixing bowl to cool. When the peas are no longer hot add the milk and stir until soupy. Add the dry egg, flour, baking powder, salt and seasonings. Mix well to make a thick batter. Heat 1/4-cup of corn 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. If you wanted to serve more people the recipe is easily doubled and can be cooked on a griddle instead of in a skillet if desired. These are great as the main part of a vegetable plate including stewed tomatoes 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. NOTE: To use a fresh egg reduce the milk to 1/2-cup. Omit the dry egg and add 1 fresh egg along with the milk.
[Home] [GFCF Recipe Index] [Frugal Food Storage] [Biblical Womanhood] [Archived Recipe Index] [Links] [New Blog] [Old Fashioned Education] [Prairie Homemaker] [My Mother's Blog] GFCF = Gluten Free & Casein Free
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