📝 About This Recipe
These vibrant green fritters are a celebration of spring, combining the natural sweetness of garden peas with the salty, tangy punch of premium Greek feta. Inspired by the sun-drenched flavors of the Mediterranean, they offer a delightful contrast between a crisp, golden exterior and a tender, herb-flecked center. Whether served as a light lunch or a sophisticated appetizer, these fritters are a masterclass in balancing fresh textures and bold, zesty notes.
🥗 Ingredients
The Fritter Base
- 3 cups Frozen or fresh peas (thawed if frozen, blanched briefly if fresh)
- 200 grams Feta cheese (crumbled into chunky pieces)
- 4 pieces Spring onions (finely sliced, both white and green parts)
- 2 cloves Garlic (minced or grated)
- 1/2 cup Fresh mint (finely chopped)
- 1/4 cup Fresh dill (finely chopped)
- 1 tablespoon Lemon zest (from one large organic lemon)
The Binding Agents
- 2 large Free-range eggs (lightly beaten)
- 3/4 cup All-purpose flour (sifted)
- 1 teaspoon Baking powder (for a light, airy texture)
- 1/2 teaspoon Sea salt (adjust based on the saltiness of your feta)
- 1/2 teaspoon Black pepper (freshly cracked)
- 4-5 tablespoons Olive oil (for shallow frying)
Minted Yogurt Dip
- 1 cup Greek yogurt (full fat for best flavor)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 tablespoon Extra virgin olive oil (for richness)
- 1/2 teaspoon Dried oregano (a pinch for earthiness)
👨🍳 Instructions
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1
Start by preparing the peas. If using frozen, ensure they are fully thawed and patted dry. Place 2 cups of the peas in a food processor and pulse 3-4 times until roughly smashed but not pureed. Leave the remaining 1 cup of peas whole for texture.
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2
In a large mixing bowl, combine the smashed peas, the whole peas, finely sliced spring onions, minced garlic, chopped mint, dill, and lemon zest. Toss gently to distribute the herbs.
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3
Gently fold in the crumbled feta cheese. Be careful not to over-mix; you want visible chunks of feta in the final fritters.
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4
In a separate small bowl, whisk the eggs together. Pour the eggs over the pea mixture and stir until everything is well-coated.
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5
Sift the flour, baking powder, salt, and black pepper into the bowl. Using a spatula, fold the dry ingredients into the wet mixture until just combined. The batter should be thick and hold its shape on a spoon.
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6
Prepare the dip by whisking together the Greek yogurt, lemon juice, olive oil, and a pinch of salt and oregano in a small ramekin. Chill in the refrigerator until ready to serve.
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7
Heat 2-3 tablespoons of olive oil in a large non-stick skillet over medium heat. To test if it's ready, drop a tiny bit of batter in; it should sizzle immediately.
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8
Using a large spoon or an ice cream scoop, drop mounds of the batter into the hot oil, spacing them about 2 inches apart. Flatten slightly with the back of the spoon to form 1-inch thick discs.
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9
Fry the fritters for 3-4 minutes on the first side. Look for the edges to turn golden brown and small bubbles to appear on the surface.
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10
Carefully flip the fritters using a wide spatula. Cook for another 2-3 minutes until the second side is deep golden and the center is set.
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11
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more oil to the pan as needed.
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12
Serve the fritters immediately while warm and crisp, with a generous dollop of the chilled minted yogurt dip and a few extra sprigs of fresh herbs.
💡 Chef's Tips
Ensure your peas are very dry after thawing; excess moisture will make the fritters soggy instead of crisp. Don't over-process the peas—the chunky texture is what makes these fritters authentic and satisfying. Keep the cooked fritters in a warm oven (around 200°F/90°C) on a wire rack while you finish the remaining batches to maintain their crunch. If the batter feels too wet, add an extra tablespoon of flour; if too dry, a splash of milk or water will help. For a gluten-free version, substitute the all-purpose flour with a high-quality chickpea flour (besan).
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé to complement the citrus and mint. Serve alongside a simple arugula salad dressed with lemon and olive oil for a complete light lunch. Top each fritter with a slice of smoked salmon for a decadent brunch option. Accompany with a side of roasted cherry tomatoes to add a sweet, jammy contrast to the salty feta. Serve as sliders inside toasted brioche buns with a smear of harissa mayo for a modern twist.