Equipment
* optional
Ingredients
Fritter Base
- 400 g green peas, thawed if frozen
- 3 scallions, finely sliced
- 15 g fresh mint leaves, finely chopped
- 100 g feta cheese, crumbled
- 1 lemon, zested
Binder
- 2 eggs, beaten
- 100 g all-purpose flour
- 5 g baking powder
- 3 g salt
- 1 g black pepper, freshly ground
Frying
- 45 ml olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 381 kcal
- Protein
- 15 g
- Carbohydrates
- 37 g
- Fat
- 20 g
- Fiber
- 7 g
- Sugar
- 6 g
- Sodium
- 753 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 115 mg
- Potassium
- 379 mg
- Calcium
- 259 mg
- Iron
- 3.0 mg
- Magnesium
- 52 mg
- Phosphorus
- 304 mg
- Zinc
- 2.5 mg
- Vitamin A
- 123 mcg
- Vitamin C
- 44 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 56 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.36 mg
- Riboflavin
- 0.49 mg
- Niacin
- 2.8 mg
- Folate
- 103 mcg
- Water
- 129 g
Sources: USDA FoodData Central
Method
Place the peas in a food processor and pulse 3-4 times. You want a coarse texture with some whole peas remaining, not a smooth puree. Alternatively, mash roughly with a potato masher.
In a large mixing bowl, combine the crushed peas, beaten eggs, flour, baking powder, sliced scallions, chopped mint, lemon zest, crumbled feta, salt, and pepper. Mix until just combined into a thick batter.
Heat the olive oil in a large non-stick frying pan over medium heat (approx 175°C/350°F). Drop heaped tablespoons of the mixture into the pan, flattening them slightly with the back of the spoon. Do not overcrowd the pan.
Fry for 2-3 minutes per side until golden brown and crispy. Ensure the center is cooked through (internal temp should reach 74°C/165°F due to raw eggs).
Transfer the fritters to a wire cooling rack or a paper towel-lined plate to drain excess oil. Serve immediately.
Chef's Notes
- Frozen peas are actually preferred here over fresh unless they are just picked, as frozen peas retain sweetness and consistent texture.
- Serve with a simple dip of Greek yogurt, lemon juice, and a pinch of salt to cut through the richness.
- For a lighter texture, separate the egg whites, whip them to soft peaks, and fold them into the batter at the end.
- If using canned peas, drain and dry them very thoroughly, as they contain excess moisture that can ruin the batter consistency.
Storage
Refrigerator: 3 days — Store in an airtight container with paper towels to absorb moisture.
Freezer: 1 month — Freeze in a single layer before bagging. Reheat from frozen.
Reheating: Reheat in a 180°C/350°F oven or dry skillet for 5-8 minutes to restore crispness.
Troubleshooting
Fritters fall apart in the pan
Cause: Binder was too wet or fritters were flipped before the crust set
Fix: Add 1 tablespoon of extra flour to the remaining batter
Prevention: Ensure oil is hot before adding batter; wait for a clear golden crust before flipping
Soggy fritters
Cause: Oil temperature too low
Fix: Increase heat slightly and finish in a hot oven
Prevention: Use a thermometer or test with a small piece of batter; it should sizzle immediately
Cultural Context
Vegetable fritters, known as 'keftedes' in Greece or similar variations across the Mediterranean, are a staple way to utilize seasonal produce. This recipe draws on those traditions, utilizing the classic pairing of sweet peas, salty cheese, and bright citrus common in Modern European bistro cooking.
