For 2 Dozen(s)
Soak peas overnight in enough water to cover them by 2 inches (5 cm) (they will expand by about 3X their original volume). Drain and rinse thoroughly. Using a food processor, process peas until they form a coarse paste. Use a spatula to scrape down sides of the food processor to ensure peas process evenly.
Toss onions and salt together in a bowl. Set aside and allow to rest until slightly softened, about 20-30 minutes. Add pea purée, cilantro, cumin, lime juice, egg, and pepper. Stir to combine.
Heat canola oil in a wok or deep skillet until it reaches (375°F/190°C). Use a deep frying thermometer and maintain this temperature for best results.
Working in batches, add 3 tbsp (45 ml) of pea mixture at a time to the skillet. Flatten each with the back of a metal spatula. Repeat until skillet is full but not overcrowded. Fry until golden brown and crisp. Using metal tongs, flip each fritter over and fry until other side is golden brown and crisp. Transfer finished fritters to a plate lined with a paper towel. Cover with aluminium foil and keep warm in oven at low heat until all the fritters are done cooking.
Serve warm with chutney and Sriracha on the side.
The yellow pea puree binds these tasty fritters together. Serve this appetizer with your favourite chutney or Sriracha. Gluten-free and vegetarian.