SCD Fries

Ingredients

1 cup dry yellow split peas

2 cups water

1½ tsp salt

Oil for frying (or for coating if using an air fryer)

225 grams dry yellow split peas

473 ml water

1½ tsp (7.5 ml) salt

Oil for frying (or for coating if using an air fryer)

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

Dietary Requirements

Soy Free

Recipe PDF

Instructions

Soak the dried split peas in water until they nearly triple in size (12-24 hours)
Drain the liquid.
Combine the peas, 2 cups fresh water, and salt in a blender.
Pour into a pot and place over medium-low heat.
Cook for about 15-20 minutes on medium low heat to create split pea polenta, stirring constantly. If you do not stir constantly, the polenta will burn to the bottom of the pan.
The pea starch will thicken as you cook. Do not stop cooking early - you must fully cook the raw pea starch for digestibility - so cook for the full 15-20 minutes even if it thickens very early.
Dump the polenta onto a sheet pan lined with parchment paper.
Quickly cover with another sheet of parchment paper and use a rolling pin to flatten to about 1/4". Do this quickly or the polenta will set and not be pliable enough to mold properly.
Let it cool for 20 minutes.
Add the cooking oil to a frying pan and place over medium heat.
Heat the oil to 400F.
After the polenta has cooled and while the oil is heating, move the parchment paper with the polenta onto a cutting board and cut the polenta into fry shapes with a pizza cutter.
When the oil has reached 400F, add some of the fries to the frying pan.
Fry until they have a golden color and a crispy texture.
Remove from the oil with a slotted spoon, salt to taste, and let drain on paper towels.
Salt to taste.
When the oil is back to 400F, start the next batch of fries.

Nutritional Info

Storage

Notes

I have been able to make these by coating with oil and using an air fryer. True frying tastes a little better, but air frying is easier and healthier, with no mess and no large amounts of oil to deal with.

This recipe was originally published in

Used with permission from