📝 About This Recipe
These vibrant fritters are a celebration of spring, combining the natural sweetness of garden peas with the cooling brightness of fresh mint and a hint of salty feta. Each bite offers a satisfyingly crisp exterior that gives way to a tender, emerald-green center, making them a sophisticated yet approachable appetizer. Perfectly balanced and visually stunning, they represent the ultimate fusion of rustic comfort and modern bistro flair.
🥗 Ingredients
Fritter Batter
- 3 cups Frozen or fresh peas (thawed if frozen; blanched for 2 minutes if fresh)
- 1/2 cup Feta cheese (crumbled into small chunks)
- 3 pieces Green onions (finely sliced, both white and green parts)
- 1/4 cup Fresh mint leaves (packed and finely chiffonaded)
- 2 cloves Garlic (minced into a paste)
- 1 tablespoon Lemon zest (from one large organic lemon)
- 2 Large eggs (lightly beaten)
- 3/4 cup All-purpose flour (sifted to avoid lumps)
- 1 teaspoon Baking powder (for a light, airy lift)
- 1/2 teaspoon Kosher salt (plus more for seasoning)
- 1/4 teaspoon Black pepper (freshly cracked)
Zesty Whipped Feta Sauce
- 1/2 cup Greek yogurt (full-fat for creaminess)
- 1/4 cup Feta cheese (finely crumbled)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Extra virgin olive oil (high quality)
For Frying
- 1/4 cup Neutral oil (grapeseed, canola, or vegetable oil)
👨🍳 Instructions
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1
Prepare the peas: Place 2 cups of the peas in a food processor and pulse 4-5 times until coarsely mashed but not pureed. Keep the remaining 1 cup of peas whole for texture.
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2
In a large mixing bowl, combine the pulsed peas, whole peas, sliced green onions, minced garlic, lemon zest, and fresh mint. Stir gently to distribute the aromatics.
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3
Whisk the eggs in a small bowl and pour them over the pea mixture. Fold in the crumbled feta cheese, being careful not to over-mash the cheese chunks.
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4
In a separate small bowl, whisk together the flour, baking powder, salt, and black pepper. Sift this dry mixture into the pea mixture.
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5
Fold the dry ingredients into the wet ingredients using a spatula until just combined. The batter should be thick and hold its shape; if it feels too wet, add an extra tablespoon of flour.
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6
Make the sauce: In a small bowl or mini-blender, combine the Greek yogurt, 1/4 cup feta, lemon juice, and olive oil. Blend or whisk until smooth and creamy. Set aside in the refrigerator.
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7
Heat a large non-stick or cast-iron skillet over medium heat. Add enough oil to generously coat the bottom (about 1/8 inch deep).
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8
Test the oil by dropping a tiny bit of batter in; if it sizzles immediately, the oil is ready. Scoop 2-tablespoon-sized mounds of batter into the skillet.
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9
Gently flatten each mound with the back of a spoon to create a patty about 1/2 inch thick. Do not crowd the pan; cook in batches of 4 or 5.
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10
Fry for 3-4 minutes on the first side until deeply golden brown and crisp. Carefully flip with a offset spatula.
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11
Fry for another 2-3 minutes on the second side. The fritters should be firm to the touch and golden on both sides.
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12
Transfer the cooked fritters to a wire rack set over a baking sheet or a plate lined with paper towels. Sprinkle immediately with a pinch of sea salt.
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13
Repeat with the remaining batter, adding more oil to the pan as needed between batches.
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14
Serve the fritters warm, piled high on a platter with the chilled whipped feta sauce on the side for dipping.
💡 Chef's Tips
To ensure maximum crunch, make sure your peas are very dry before mixing—excess moisture is the enemy of a crisp fritter. If using frozen peas, let them thaw completely and pat them dry with a kitchen towel. For a gluten-free version, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend or chickpea flour. Don't press down too hard on the fritters while frying, or you'll lose the light, airy texture provided by the baking powder. If you're cooking for a crowd, keep finished fritters warm in a 200°F (95°C) oven on a wire rack while you finish the remaining batches.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Sparkling Rosé to cut through the richness of the fried batter. Serve alongside a simple arugula salad dressed with lemon and olive oil for a light lunch. Top each fritter with a small dollop of the sauce and a piece of smoked salmon for an elegant party appetizer. Accompany with a side of quick-pickled red onions to add a bright, acidic punch to the plate. Great as a vegetarian 'burger' patty served on a toasted brioche bun with extra mint and cucumber.