Crispy pea fritters - great emergency meal!

4.92 from 25 votes

Crispy pea fritters - great emergency meal!

Recipe video above. This is a super handy recipe for when your fridge is looking a little bare, because who doesn’t have some frozen peas lurking in the back of your freezer? Grab them and a bag of pre-shredded cheese, and you’ll have a stack of these crispy golden fritters on the table in 20 minutes flat!

PS The more rustic they are, the better. Because rustic = ragged edges = more crispy cheesy edges. OBSESSED.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Starter

Cuisine: Western

Keyword: frozen pea recipe, pea fritters, pea recipe

Servings: - 10 fritters

Calories: 113cal

Author: Nagi

Ingredients

Batter:

1/4 cup flour (plain/all-purpose) - Note 4 gluten free
1/4 cup cornflour / cornstarch , or more flour (Note 1)
1/2 tsp baking powder
1/2 tsp garlic powder
1/2 tsp cooking salt (kosher salt), or 1/4 tsp table salt
1/4 tsp black pepper
1 large egg (~55g/2 oz)
2 tbsp milk (any type, any fat %), or water

Add-ins:

2 cups frozen peas , still frozen (break up large clumps) (Note 2)
1 cup shredded cheese (cheddar, tasty, colby - anything that melts, Note 3), packet shredded is fine
3/4 cup finely sliced green onion (ok to omit)

For cooking:

1/4 cup olive oil , for cooking

Lemon Yoghurt Dipping Sauce:

1/2 cup plain yogurt
2 tsp lemon juice
2 tsp extra virgin olive oil
1/8 tsp finely grated garlic , optional
Pinch each salt and pepper

Cups - Metric

Instructions

Abbreviated recipe

Mix the Batter ingredients. Stir in the Add-ins. Scoop, flatten, cook 1 1/2 minutes each side. Eat!

Full instructions

Lemon Yogurt Dipping Sauce - Mix the ingredients together in a bowl and set aside while you cook the fritters to let the flavours meld.
Fritter batter - Mix the Batter ingredients until combined. Add the Add-ins, then mix until the batter coats all the peas. It will look like waaaay too much peas for batter, but have faith! The batter will set as it cooks.
Measure & flatten - Heat enough oil to cover the base of a pan on medium high (~2 1/2 tbsp). Pack a 3 tbsp cookie scoop (#20) or 1/4 cup measure firmly with the mixture. Place mound in the pan, then flatten to 1.25 / 0.5" thick. Repeat to to fill the pan (I do 4 - 5 at a time)
Cook - Cook for 1 1/2 minutes until the underside is golden, then turn and cook the other side for 1 1/2 minutes until golden and crispy. Transfer onto a paper towel lined tray. Repeat with remaining batter to make 9 -10 in total.
Serve with Lemon Yogurt Dipping Sauce!

Notes

Serves 2 as a meal with a side salad.

1. Cornflour/cornstarch - Makes the fritters crispier than just using regular flour. Substitute with rice flour (also crispy) or regular flour (less crispy but still tasty, I would not hesitate to make this with just plain flour)

2. Pea substitutes - Other frozen or raw diced vegetables will work too (carrots, zucchini, cauliflower, broccoli, celeriac, capsicum/bell peppers, green beans, even fresh peas!). But they will need to be pre cooked, well drained then cooled before mixing into the batter (unless using pre-cooked frozen vegetables).

3. Cheese - Use your favourite melting cheese. If using mozzarella, best to use 3/4 cup mozzarella + 1/4 cup parmesan because it's more mild flavoured than other cheeses (like cheddar). You could also use feta but the fritter won't be as crispy.

4. Gluten free flour - Reader has reported success making this with GF flour!

Leftovers will keep for 3 to 4 days. I pan fried to re-heat so the surface crisps up again.

Nutrition per fritter, assuming 10 fritters, excluding the yogurt sauce.

Nutrition