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Garden pea fritters recipe

Garden pea fritters recipe

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Garden peas are mashed up with Parmesan cheese, eggs and flour and shaped into rounds. Fry until crispy on the outside and serve warm with a dollop of spicy mayonnaise.

14 people made this

IngredientsServes: 6

  • 225g green peas
  • 60g plain flour, or as needed
  • 25g freshly grated Parmesan cheese
  • 1 egg
  • 1 tablespoon milk, or as needed
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 tablespoon olive oil, or as needed

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Bring a large pot of lightly salted water to the boil. Cook peas in the boiling water, stirring occasionally until tender, about 5 minutes. Drain and transfer to a bowl; mash peas using a fork.
  2. Mix flour, Parmesan cheese, egg, milk, baking powder, salt and pepper into mashed peas, adding more milk or flour until mixture holds together. Shape pea mixture into rounds about 2cm thick.
  3. Heat olive oil in a pan over medium heat; fry pea fritters until golden, 3 to 4 minutes per side.

Parmesan cheese

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (3)

by wisweetp

3 1/2 stars is probably closer to the true rating. I made these as the recipe stated except with GF flour since we avoid wheat. My husband said they reminded him of mushy peas, which he loves, but we both think they would be better with sauteed onions and garlic added to the mixture. And I think I could cut back on the flour next time a bit. Still, it's a great idea, and I'll make again with some additions to suit our tastes. Don't skip the freshly grated parmesan...in fact I would add even more next time.-07 May 2014

by Erika Taylor

These beauties were a new way for us to eat our peas. However, I added 1/2 c. finely shredded sharp cheddar cheese to the batter also before frying. I will also suggest that you make the patties as small as possible this makes the frying much easier, and the taste a whole lot better. Lastly, I deep-fried them in canola oil. They were divine!!!! My son wants them all the time with his pork chops!Erika,McDonough, GA-16 Jan 2016

by MaLizGa

These were great!! I highly recommend adding some flavor to these - I did 1/2 tsp garlic and onion powder and next time would add some finely diced red onion. I also added some breadcrumbs because they were very mushy and would not bind. So added breadcrumbs to the mixture and dredged the patties in crumbs before frying. My kids weren't crazy about these, but who cares - I loved them!-07 Sep 2015


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This is a food blog where I share my recipes and while I refer to my own health journey nothing here should be taken as medical advice. For that you need to chat with your doctor.

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Proper Fish and Chip Shop-Style Pea Fritters


Recipes online seem to focus on trendy 'versions' of the chip shop style pea fritter - like fresh minted garden peas folded into a batter and then fried a bit like patties. And probably served alongside a pan-fried sea bass fillet or something. No thanks. I wanted a mushy pea ball of luminous green with a crisp, battered shell. Just like the old days. And my sister - who used to work in a chip shop - was only too happy to help me out with some insider tips. And here's how you do it.

How to Make Proper Fish and Chip Style Beer-Battered Pea Fritters

Open a can of mushy peas (yes, this is as glamorous as it gets and honestly, it gets worse). Scoop out the mixture and squeeze it with your hands until most of the watery juice trickles out (see, I told you it gets worse). Drop this mixture in a bowl and add a pinch or two of garlic salt. You will now need to wash your hands.

Combine about 50g plain flour and a little beer (or you can use sparkling water if you like) until you reach a batter consistency that's a little thicker than single cream. Chuck in a little pinch of salt.

Add a couple of tablespoons of plain flour to a shallow bowl. Put to one side.

Pour some oil or lard for deep frying into a saucepan until it comes up to about one third full. Set it on the heat, until it gets up to 185ºC or until a little drop of batter sizzles and turns golden.

Roll the mushy pea mixture into small balls, about the size of golf balls and then roll lightly in the flour. Dip into the batter and lift, letting the excess batter drip off. Drop gently into the hot oil (I place it on a slotted metal soon first and then lower it in to avoid splashes or me burning my hands). Fry, in a couple of batches - don't try and fry them all at once, you won't have room and the oil might bubble over - for about 3 minutes, or until golden. Lift them out and drain on kitchen paper.

Cool a little bit before sprinkling with salt and shaking some malt vinegar over. Careful - they're hot in the middle!

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Comments

Just found your blog, and love that this was the first recipe I found. Love anything chip shop, brings back some awesome memories :) Looks great! I'm not into the trendy chip shop version either! Though i do love those mini cones you get at buffets..

You've got to have the proper stuff, haven't you! Glad you liked it Emma and welcome! :)


Excellent foodie duo, Joey and Katy Cook have shown us that the simple garden pea can be so much more than a side dish, by teaming up with Liebherr appliances, makers of hi-spec fabulous fridges and freezers, and creating this heavenly pea fritter and minty tahini masterpiece.

The talented pair have combined green peas with a fresh herb medley, which is basically screaming SPRING at us. Just reading the ingredients is making us think about eating outside and warmer, lighter evenings. Bring. It. On.

Joey and Katy say zingy green peas are the real hero of this recipe. Whether you’re picking them fresh from the garden or heading straight to the freezer, we’re lucky enough to be able to access peas all year round. Liebherr pride themselves on their freestanding fridge freezers which ensure plenty of storage room and long-lasting freshness (thanks to BioFresh technology), so your peas will stay greener for longer, and you'll stay happy.

Celebrate this well-loved vegetable with us by trying out Joey and Katy’s fragrant pea fritters, and give the garden pea its well-deserved main character moment.


Savoury fritter recipes

Crisp, salty, savoury and a great way to use up extra vegetables.

CRAB, CORN AND MINT FRITTERS WITH LEMON-PAPRIKA MAYONNAISE

BABY WHITEBAIT FRITTERS WITH ROSEMARY AND ANCHOVY DIPPING SAUCE

Salt cod fritters

ZUCCHINI AND DILL FRITTERS WITH WHIPPED FETA

ZUCCHINI AND HALOUMI FRITTERS WITH LEMON MAYONNAISE

CAULIFLOWER FRITTERS WITH LEMON

Carrot, pecorino and sage fritters

Cauliflower, aged Cheddar and mustard fritters

Anchovy and sage fritters

Celeriac and Gruyere fritters

Rice and crab fritters with genmaicha salt

Oyster fritters with tamarind sauce

Zucchini fritters

Salt cod and bean fritters

Manchego and corn fritters

Corn fritters with jalapeño and coriander salsa

Chicken and lime leaf fritters

Red leaf salad with radish, buffalo mozzarella fritters

Pea, zucchini and mint fritters with eggs and feta sauce


Chick Pea Fritters (Vegan Gluten-free)

Yesterday, for the fun of experiment, I fried up some simple vegetable fritters, and served them in folded, homemade Paratha (Indian flatbread). The egg-less patties were all I wanted them to be: crispy-crunchy on the outside, tender on the inside, and majestically flavored with red bell pepper, onion, common pantry spices, and chick pea flour. Need a light luncheon or dinner dish fit for a queen? Here’s the royal recipe:

The following video, in which I wear a diamond tiara off camera, will show you how to mix, fry, and serve the fritters. Scroll down for the printable recipe.

As mentioned, I served my fritters on vegan, 3-ingredient Paratha (click here for the recipe). The same fritters would be equally delightful all on their own. Or, you could tuck the crisp patties inside pita bread or toasted, homemade English muffins. Here’s my English muffin recipe.

Feel free to change up the seasonings! You might like to add red pepper flakes for a touch of heat.

I hope you’ll give these meatless morsels a try. And if you can think of a suitable accompanying sauce (preferably vegan), please mention it in the comments field below. I’m all ears!

Hungry for more? Get my email updates and subscribe to my YouTube channel.


The Inspiration for These Zucchini Fritters

The recipe is inspired by one of my favourite mezes, a simple zucchini fritter seasoned with lots of fresh dill, mint and crumbled feta that's known in Greece as kolokithokeftedes.

That said, similar dishes pop up pretty much everywhere along the Mediterranean coastline.

My version steers away from some of the more classic Greek flavours by subtracting the dill, and adding in sweet peas, shreds of fresh basil, and finely minced red hot chiles, all of which are generally known to get along quite well with feta and mint and zucchini.

It's a totally untraditional version of the original, but it's pretty darn delicious.


Pea and mint fritters

These are also fabulous for brunch if you make them twice the size, served with a poached egg on top. Veggies, just change the toppings to suit you!

spring onions, finely chopped

Cooked quails' eggs, halved

  1. Heat 1&frasl2tbsp oil in a frying pan, add spring onions and fry on low heat for 2-3min until tender. Set aside.
  2. Place peas in a sieve in the sink and pour a kettleful of boiling water over them. Drain thoroughly, then crush well with a fork or potato masher. Stir in the fried spring onions, mint, our, egg and some seasoning.
  3. Heat remaining oil in the frying pan over medium heat. Add heaped tablespoons of the pea mix, spacing a little apart, and fry for 1-2min per side until firm. Transfer to a serving platter, cool slightly and top with a little soured cream and your topping of choice.

GET AHEAD Cook fritters up to 2hr ahead. Leave covered at room temperature. Complete recipe to serve.


If you make Black-Eyed Pea Fritters recipe, snap a photo and hashtag #healthiersteps — we love to see your recipes on Instagram, Facebook & Twitter!

Join our new facebook groups, sharing lots of delicious vegan and gluten-free recipes, health tips etc., from our members. Please join us and invite your friends Gluten-Free and Vegan For Beginners and Vegan Recipes With Love.


Chick Pea Fritters (Vegan Gluten-free)

Yesterday, for the fun of experiment, I fried up some simple vegetable fritters, and served them in folded, homemade Paratha (Indian flatbread). The egg-less patties were all I wanted them to be: crispy-crunchy on the outside, tender on the inside, and majestically flavored with red bell pepper, onion, common pantry spices, and chick pea flour. Need a light luncheon or dinner dish fit for a queen? Here’s the royal recipe:

The following video, in which I wear a diamond tiara off camera, will show you how to mix, fry, and serve the fritters. Scroll down for the printable recipe.

As mentioned, I served my fritters on vegan, 3-ingredient Paratha (click here for the recipe). The same fritters would be equally delightful all on their own. Or, you could tuck the crisp patties inside pita bread or toasted, homemade English muffins. Here’s my English muffin recipe.

Feel free to change up the seasonings! You might like to add red pepper flakes for a touch of heat.

I hope you’ll give these meatless morsels a try. And if you can think of a suitable accompanying sauce (preferably vegan), please mention it in the comments field below. I’m all ears!

Hungry for more? Get my email updates and subscribe to my YouTube channel.


Chermoula, carrot and chickpea fritters with herb salsa

Chermoula is a smoky chilli-spiked herb paste from North Africa my favourite variation includes preserved lemon, with big flavours that pitch in to elevate the grated carrot and chickpeas here. I used chickpea (gram) flour to bind my fritters, but plain flour will do just as well. For a vegan version, leave out the cottage cheese and instead up the chickpeas by 100g. If you don’t have pomegranate molasses then a mixture of honey and balsamic vinegar works in its place.

You can test your batter for balance and seasoning first by frying a teaspoon before you commit to the whole batch. Photograph: Issy Croker/The Guardian

Serves 2, generously
1 x 400g tin chickpeas, drained
3 tbsp olive oil, plus more for frying
2 carrots (about 250g), peeled and grated
1 garlic clove, peeled and finely chopped
A small bunch coriander, stalks and leaves finely chopped
1 small whole preserved lemon, flesh discarded and the skin finely chopped
2 tsp cumin seeds, toasted
2 tsp sweet smoked paprika
100g cottage cheese
2 tbsp chickpea or plain flour
Salt and black pepper

For the herb salsa
1 small whole preserved lemon, flesh discarded and the skin finely diced
40g currants or raisins
A small bunch of parsley, leaves picked
A small bunch of coriander, finely chopped
3 tbsp olive oil
2 tsp pomegranate molasses

To serve
Green salad
Mashed avocado

1 Put the chickpeas into a blender with the olive oil and blitz until you have a rough, crumby texture. Tip into a large mixing bowl.


Watch the video: How to Grow Pea Shoots - EASY and PRODUCTIVE! (January 2022).