Pholourie is easy to make, deeply satisfying, and bursting with island flavor. The spiced batter brings warmth and aroma, while frying transforms it into light, golden bites that are perfect for dipping. Whether you’re craving a comforting snack, planning a party, or simply exploring Caribbean cuisine, this recipe will impress with both taste and simplicity.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Yellow split peas (soaked overnight)
All-purpose flour
Baking powder
Garlic
Green seasoning (or a blend of scallions, cilantro, thyme, and hot pepper)
Turmeric
Cumin
Salt
Water
Oil for frying
Directions
Rinse the soaked split peas thoroughly, then blend them in a food processor until smooth.
In a large mixing bowl, combine the blended split peas with flour, baking powder, garlic, green seasoning, turmeric, cumin, and salt.
Gradually add water and mix to form a thick, smooth batter. It should be scoopable but not runny.
Cover the batter and let it rest for 30 minutes to allow the flavors to develop.
Heat oil in a deep pot over medium heat.
Using a spoon or your hands, carefully drop small portions of the batter into the hot oil.
Fry until golden brown and puffy, turning occasionally to ensure even cooking.
Remove with a slotted spoon and drain on paper towels.
Serve warm with tamarind chutney or pepper sauce.
Servings and timing
This recipe makes about 30–35 pholourie balls and serves approximately 6 people. Prep time: 15 minutes (plus soaking time for peas) Resting time: 30 minutes Cook time: 20 minutes Total time: 1 hour 5 minutes
Variations
Chickpea version: Use chickpea flour (besan) instead of split peas for a slightly different texture and quicker preparation.
Spicier: Add scotch bonnet or more hot pepper to the batter for a fiery kick.
Herb-infused: Mix in fresh cilantro or culantro for extra freshness.
Baked: For a healthier version, try baking the pholourie balls, though the texture will differ slightly.
Stuffed: Insert a small piece of cheese or seasoned meat in the center of each ball before frying for a surprise twist.
Storage/Reheating
Pholourie is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 10 minutes or air fry until heated through. Avoid microwaving, as it can make them soggy. You can also freeze the uncooked batter for up to 1 month—just thaw, stir, and fry as needed.
FAQs
What is pholourie made of?
Pholourie is made from a seasoned batter of blended split peas, flour, and spices, which is then deep-fried into golden fritters.
Can I use canned peas instead of dried split peas?
It’s not recommended, as canned peas are too soft and may result in a mushy batter. Dried split peas provide the ideal texture after soaking.
Is pholourie gluten-free?
Traditional pholourie contains all-purpose flour, which is not gluten-free. You can try using a gluten-free flour blend, but the texture may vary.
What’s the best dipping sauce for pholourie?
Tamarind chutney is the classic choice, but you can also enjoy pholourie with mango chutney, pepper sauce, or even a yogurt-based dip.
Can I make the batter ahead of time?
Yes, you can make the batter up to a day ahead and store it covered in the refrigerator. Stir before frying.
Why is my pholourie dense and not fluffy?
This could be due to overmixing the batter or not using enough baking powder. Also, make sure your oil is hot enough before frying.
Can I air fry pholourie?
You can, but the texture will be less crispy than deep-fried. Spray with oil and air fry at 375°F (190°C) until golden.
What does pholourie taste like?
Pholourie has a savory, earthy taste from the split peas and spices, with a light, airy texture and crispy edges when fresh.
How do I know when the oil is ready for frying?
Drop a small bit of batter into the oil—if it sizzles and rises to the top, the oil is ready. Too hot and it’ll brown too fast; too cool and it’ll absorb oil.
Can I freeze cooked pholourie?
Yes, you can freeze them once cooled. Reheat in the oven or air fryer straight from frozen until heated through.
Conclusion
Pholourie is a beloved Caribbean snack that brings warmth, flavor, and joy with every bite. Whether you’re new to Caribbean cooking or a seasoned fan, this recipe delivers a taste of tradition that’s perfect for sharing. With simple ingredients and customizable options, pholourie is sure to become a favorite in your kitchen.
Pholourie is a popular Caribbean snack made from seasoned split pea and flour batter, deep-fried into golden, fluffy fritters. Commonly enjoyed in Trinidad and Tobago, these savory bites are perfect with tamarind chutney or spicy pepper sauce.
Author:Catherine
Prep Time:15 minutes (plus overnight soaking)
Cook Time:20 minutes
Total Time:1 hour 5 minutes
Yield:30–35 pholourie balls (serves 6)
Category:Snack
Method:Deep Frying
Cuisine:Caribbean
Diet:Vegetarian
Ingredients
1 cup yellow split peas (soaked overnight)
1 cup all-purpose flour
2 tsp baking powder
2 cloves garlic, minced
2 tbsp green seasoning (or a mix of scallions, cilantro, thyme, and hot pepper)
1 tsp turmeric
1/2 tsp cumin
1 tsp salt
3/4 cup water (as needed, to form batter)
Oil for deep frying
Instructions
Rinse soaked split peas thoroughly and blend in a food processor until smooth.
In a large bowl, combine blended split peas, flour, baking powder, garlic, green seasoning, turmeric, cumin, and salt.
Gradually add water and mix until a thick, smooth batter forms.
Cover and let the batter rest for 30 minutes to enhance flavor.
Heat oil in a deep pot over medium heat.
Drop small spoonfuls of batter into the hot oil, being careful not to overcrowd the pot.
Fry until golden brown and puffy, turning occasionally for even cooking (about 4–5 minutes per batch).
Remove with a slotted spoon and drain on paper towels.
Serve warm with tamarind chutney or pepper sauce.
Notes
Use chickpea flour instead of split peas for a faster version.Adjust the spice level by adding more hot pepper or Scotch bonnet.Pholourie can be baked or air fried for a healthier option, but texture may differ.Store leftovers in an airtight container for up to 3 days and reheat in the oven or air fryer.Freeze uncooked batter for up to 1 month; thaw, stir, and fry when ready.
