Recipe - Crisp Split Peas

1 cup Yellow split peas
2 teaspoon Baking soda
Vegetable oil
for deepfrying
One half teaspoon Chili powder
One half teaspoon Ground coriander
1 pn Ground cinnamon
1 pn Ground cloves
1 teaspoon Salt

Rinse and sort the peas, then place in a large bowl and add enough cold
water to cover. Stir in baking soda. Let soak overnight.

Drain peas, rinse several times in cold water and drain thoroughly. Let
stand at least 30 minutes, then spread out on paper towels and let dry
thoroughly. In a deep, heavy saucepan, heat about 2 inches of oil to 350 F
(180 C) or until a 1inch bread cube turns golden brown in about 65
seconds. Add peas, a portion at a time, and cook until golden. (Be careful
when cooking peas; even when completely dry, they often cause oil to bubble
to top of pan.) Remove peas from hot oil with a slotted spoon and drain on
paper towels.

Turn cooked peas into a small bowl. Sprinkle with chili powder, coriander,
cinnamon, cloves and salt; mix to coat peas with spice mixture. Cool
completely; store in an airtight container until ready to serve.

Makes about 1Three fourths cups.

Source: The Book of Appetizers by June Budgen (HP Books/Price Stern Sloan)
Typographical errors courtesy of: Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini