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–+ servings

Crispy Pea Fritters

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Crispy pea fritters are a quick and easy meal option, perfect for busy weeknights and gatherings, featuring a crunchy exterior and creamy center.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Main Dish, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Fritter Batter Ingredients
  • 1/4 cup flour (plain/all-purpose or gluten-free)
  • 1/4 cup cornflour/cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt (or 1/4 tsp table salt)
  • 1/4 tsp black pepper
  • 1 large egg (~55g/2 oz)
  • 2 tbsp milk (any type)
  • 2 cups frozen peas (still frozen)
  • 1 cup shredded cheese (cheddar or any melting cheese)
  • 3/4 cup finely sliced green onion (optional)
  • 1/4 cup olive oil (for cooking)
Serving Ingredients
  • 1/2 cup plain yogurt
  • 2 tsp lemon juice
  • 2 tsp extra virgin olive oil
  • 1/8 tsp finely grated garlic (optional)
  • a pinch of salt and pepper

Method
 

Preparation
  1. In a mixing bowl, combine the flour, cornflour, baking powder, garlic powder, salt, and black pepper.
  2. In another bowl, whisk together the egg and milk until smooth.
  3. Add the frozen peas, cheese, and green onion (if using) into the dry ingredients. Pour the egg mixture in and stir until just combined.
Cooking
  1. Heat the olive oil in a frying pan over medium heat.
  2. Once hot, drop spoonfuls of the batter into the pan, flattening them slightly.
  3. Cook for around 3-4 minutes on each side or until they reach a golden-brown color.
  4. Serve the fritters warm with yogurt, lemon juice, and a drizzle of extra virgin olive oil.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 6gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 2g

Notes

Store in an airtight container in the refrigerator for up to three days, or freeze the uncooked batter for later use. Reheat in the oven or on the stovetop to regain crispiness. For healthier alternatives, add finely chopped spinach or kale, or substitute with gluten-free flour.
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