Ingredients
1 cup dry yellow split peas
2 cups water
1½ tsp salt
Oil for frying (or for coating if using an air fryer)
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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)
No items found.
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.
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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.
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