Description
These crispy pea fritters are a quick and delicious emergency meal, packed with tender peas, melted cheese, and a hint of garlic. Perfectly seasoned and pan-fried to golden perfection, they make a satisfying snack or light meal served with a zesty yogurt dip.
Ingredients
Scale
Fritters
- 1/4 cup all-purpose flour (use gluten free flour as substitute if needed)
- 1/4 cup cornflour (cornstarch; can substitute with more flour)
- 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/fat %, or water)
- 2 cups frozen peas (still frozen, break up any large clumps)
- 1 cup shredded cheese (cheddar, tasty, colby, or any good melting cheese)
- 3/4 cup finely sliced green onion (optional)
- 1/4 cup olive oil (for cooking)
Yogurt Dip
- 1/2 cup plain yogurt
- 2 tsp lemon juice
- 2 tsp extra virgin olive oil
- 1/8 tsp finely grated garlic (optional)
- Pinch of salt
- Pinch of pepper
Instructions
- Prepare the batter: In a large bowl, combine the all-purpose flour, cornflour, baking powder, garlic powder, salt, and black pepper. Mix these dry ingredients thoroughly to create an even base for the fritters.
- Add wet ingredients and peas: Crack in the egg and add the milk (or water), stirring to combine well. Then fold in the frozen peas, shredded cheese, and finely sliced green onions, mixing gently until all ingredients are evenly incorporated but not overmixed.
- Heat the oil: Pour the olive oil into a large non-stick skillet or frying pan and heat over medium heat until shimmering but not smoking.
- Cook the fritters: Spoon heaping tablespoons of the pea mixture into the hot oil, flattening slightly with the back of the spoon. Cook the fritters for about 3-4 minutes on each side until they are golden brown and crispy, turning carefully to avoid breaking. Work in batches to avoid overcrowding the pan.
- Drain and keep warm: Transfer cooked fritters to a plate lined with paper towels to drain any excess oil. Keep warm while cooking remaining fritters.
- Make the yogurt dip: In a small bowl, combine the plain yogurt, lemon juice, extra virgin olive oil, finely grated garlic (if using), and a pinch of salt and pepper. Mix well until smooth.
- Serve: Serve the hot crispy pea fritters with the refreshing yogurt dip on the side for dipping.
Notes
- You can substitute plain/all-purpose flour for gluten-free flour if needed.
- Use frozen peas straight from the freezer without thawing, just break up any large clumps.
- The cheese can be any variety that melts well such as cheddar, tasty, or colby. Pre-shredded cheese from a packet is fine.
- The green onion is optional but adds freshness and color to the fritters.
- Adjust the seasoning in the yogurt dip to your taste by adding more lemon juice or garlic as preferred.
- Fritters are best eaten immediately when crisp but can be reheated gently.
