Equipment
* optional
Ingredients
Fritter Base
- 400 g green peas, thawed if frozen
- 3 scallions, finely sliced
- 15 g fresh mint leaves, finely chopped
- 100 g feta cheese, crumbled
- 1 lemon, zested
Binder
- 2 eggs, beaten
- 100 g all-purpose flour
- 5 g baking powder
- 3 g salt
- 1 g black pepper, freshly ground
Frying
- 45 ml olive oil
Nutrition (per serving)
Method
Place the peas in a food processor and pulse 3-4 times. You want a coarse texture with some whole peas remaining, not a smooth puree. Alternatively, mash roughly with a potato masher.
In a large mixing bowl, combine the crushed peas, beaten eggs, flour, baking powder, sliced scallions, chopped mint, lemon zest, crumbled feta, salt, and pepper. Mix until just combined into a thick batter.
Heat the olive oil in a large non-stick frying pan over medium heat (approx 175°C/350°F). Drop heaped tablespoons of the mixture into the pan, flattening them slightly with the back of the spoon. Do not overcrowd the pan.
Fry for 2-3 minutes per side until golden brown and crispy. Ensure the center is cooked through (internal temp should reach 74°C/165°F due to raw eggs).
Transfer the fritters to a wire cooling rack or a paper towel-lined plate to drain excess oil. Serve immediately.
Chef's Notes
- Frozen peas are actually preferred here over fresh unless they are just picked, as frozen peas retain sweetness and consistent texture.
- Serve with a simple dip of Greek yogurt, lemon juice, and a pinch of salt to cut through the richness.
- For a lighter texture, separate the egg whites, whip them to soft peaks, and fold them into the batter at the end.
- If using canned peas, drain and dry them very thoroughly, as they contain excess moisture that can ruin the batter consistency.
Storage
Refrigerator: 3 days — Store in an airtight container with paper towels to absorb moisture.
Freezer: 1 month — Freeze in a single layer before bagging. Reheat from frozen.
Reheating: Reheat in a 180°C/350°F oven or dry skillet for 5-8 minutes to restore crispness.
