Get ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant streets of Myanmar! These golden, crispy Baya Kyaw (Yellow Split Pea Fritters) are not just a snack – they're a crunchy, flavor-packed experience that will make you forget everything you thought you knew about fritters. Imagine biting into a perfectly crisp exterior that gives way to a soft, spiced interior, with hints of onion and green chili dancing on your palate. Whether you're a street food enthusiast or a curious home cook, these fritters are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: Burmese
Serves: 4 servings
Ingredients
- 1 cup yellow split peas, soaked overnight
- 1 small onion, chopped
- 2 green chilies, chopped
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- Oil for frying
Instructions
- Drain the yellow split peas that have been soaked overnight and pat them completely dry using a clean kitchen towel or paper towels.
- Transfer the dried split peas to a food processor and pulse until they form a coarse, grainy mixture. Do not over-process into a smooth paste; you want some texture.
- In a mixing bowl, combine the ground split peas with finely chopped onion, chopped green chilies, turmeric powder, and salt. Mix thoroughly to ensure even distribution of ingredients.
- If the mixture seems too dry, add a tiny amount of water, just enough to help the mixture hold together when shaped. The consistency should be firm enough to form small fritters.
- Heat oil in a deep frying pan or wok to 350°F (175°C). The oil should be deep enough to allow the fritters to float.
- Using wet hands, shape the split pea mixture into small oval or round fritters, approximately 2 inches in diameter and 1/2 inch thick.
- Carefully drop the fritters into the hot oil, working in batches to avoid overcrowding. Fry until they turn golden brown and crispy, about 3-4 minutes per side.
- Remove the fritters with a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot as a snack or appetizer, accompanied by a tangy dipping sauce like tamarind or chili sauce.
Tips
- Soaking is Key: Always soak your yellow split peas overnight to ensure the right texture and easier processing.
- Texture Matters: When grinding the peas, pulse carefully to maintain a coarse, grainy consistency – this is crucial for the perfect fritter!
- Oil Temperature is Critical: Use a cooking thermometer to maintain 350°F (175°C). Too cool, and your fritters will be greasy; too hot, and they'll burn before cooking through.
- Wet Hands Technique: Keep your hands slightly wet when shaping fritters to prevent the mixture from sticking to your fingers.
- Batch Frying: Don't overcrowd the pan. Fry in small batches to ensure even cooking and maximum crispiness.
- Drain Well: Use paper towels to remove excess oil and keep your fritters crisp and light.
- Serving Suggestion: Pair with a tangy tamarind or chili sauce to elevate the flavor profile and add an extra kick!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
