Crispy pea fritters is a handy recipe for those times when your fridge is bare.
Because who doesnt have some frozen peas lurking in the back of the freezer?
Crispy pea fritters
This recipe was born from an emergency breakfast situation.
Convenience cooking is the mandate today! Bring on the shredded cheese and frozen peas.
Cheese can solve any meal dilemma, my friends!
Were not makingpancakeshere we want to taste peas, and cheese, not fluffy cakey crumb!
Very rarely in life does less effort get rewarded with better results, so Ill take that!
Convenience cooking is the mandate today! Bring on the shredded cheese and frozen peas.
Frozen peas Just regular frozen peas or baby peas, it works fine for both.
No need to thaw or pre-cook.
No, Im not jealous at all.
Cheese Any melting cheese other than mozzarella can be used (its not flavoured enough).
Cheddar, tasty cheese, colby, Monterey Jack, pepper jack.
Packet shredded cheeseis fine, no need to shred your own like I sometimes (strongly!)
I use a 3 cheese blend (mozzarella, colby, parmesan), see photo above.
So the flour adds lightness to the batter while cornflour adds crispiness!
Can you skip the cornflour?Yes you could.
The fritter is still fairy crispy thanks to the cheese, but its crispier with the cornflour.
But if I was out, I wouldnt hesitate to make the recipe!
Given how little batter there is compared to peas, this makes sense.
Baking powder This lightens up the batter a bit so its not overly dense inside.
it’s possible for you to substitute with baking soda (bi-carb).
Egg and milk (or water) To make the batter.
The egg holds everything together (the ultimate food glue!)
and the milk is to loosen the batter a touch to get the right consistency.
Garlic powder For a touch of earthy garlic flavour.
Green onion For a touch of freshness, though I wouldnt hesitate to make this if I was out.
Lemon yogurt dipping sauce
Im actually quite happy munching away on the pea fritters plain.
But theres no denying a dipping sauce elevates it!
Heres what you need for the Lemon Yogurt Sauce.
I always use full-fat but low fat will work fine too.
How to make Crispy Pea Fritters
Heres how to make it.
Frozen peas Add the peas, still frozen, plus the cheese and green onion.
Then mix so the peas are coated in the batter.
It will look like there is not enough batter.
Prevent screen from sleeping
Pack it in tightly.
Flatten Place / flick the batter into the pan.
Flattenthe mound to about 1.25cm / 0.5 thick.
Flattened!Then repeat with remaining batter to make 4 or 5 at a time.
Cookfor about 1 1/2 minutes on each side until it is deep golden and crispy.
Adjust the heat as needed if its browning too quickly or slowly.
And be brave confirm you cook until very golden, because golden = crispy!
TIP:Dont skimp on oil for fritters.
Heat enough oil into your pan so the base is covered completely.
Remember, oil thins out as it heats up so it will spread more.
Drainthe excess oil on paper towels then repeat with remaining batter.
You should get 9 or 10, depending on how tightly you pack the cup.
Then serve with the Lemon Yogurt Dipping Sauce!
(Which is just a mix together situation so I skipped the step photos for that.)
And to think that all it took was a bag of frozen peas!!
I love these sort of emergency recipes.
Very handy when you gotta eat, right now, without going to the store.
Nagi x
Crispy pea fritters FAQ
Dont you have to pre-cook the peas?
Peas are cooked before they are frozen, so you just need to heat them through to eat.
Can I make this with fresh peas?
I suppose you grow your own.
No, Im not jealous at all!
Shell, cook, drain well and cool, then follow the recipe.
Why dont you mash the peas?
I tried just mashing half then a quarter of the peas and still had the same issue.
Mashing also does not improve the pea flavour.
Youre giving pre-shredded cheese the green light??
It works just fine here.
Pre-shredded cheese works just fine for these Pea Fritters.
It also causes sauces (like bechamel cheese sauce used inMac and Cheese) to be slightly grainy.
I did warn you this was a geek-out moment!
Can I skip the cheese?
Yes but the fritters will be a little less crispy and youll only get 7 or 8.
Also, because cheese adds flavour into the fritters, I added extra spice and herbs to compensate.
I used 1/4 teaspoon each paprika and onion powder, and 1/2 teaspoon dried oregano.
Feta is quite common, why dont you use it?
Yes, I noticed it is a common cheese of choice for pea fritters.
The creamy saltiness goes nicely with peas!
If you opt for feta (and it is delicious!
), just know your fritter wont be quite as crispy.
Because feta doesnt crisp up when pan fried.
Can I use other frozen diced vegetables?
Yes you’re able to.
If they are raw, they will need to be cooked first (blanch, steam, saute).
Drain well, else excess water may compromise crispiness, and cool before using.
What about other vegetables?
Dice then you could either boil, steam or saute.
Drain well, else excess water may compromise crispiness, and cool before using.
See below the recipe card for more fritter recipes!
Best way to reheat?
I like to pan fry to warm it through again which also crisps up the surface slightly.
Just a light spray of oil in the pan is all thats needed.
Crispy pea fritters great emergency meal!
Life of Dozer
In real time shot from this morning.
Not looking thrilled about the prospect of going into the office today!
Little does he realise all the cooking Im doing at work today!
I was wondering why I was left with 3 screws leftover at the end……???
I had to disassemble the whole thing and start again.
Ill stick to cooking!
Yet, I love him more with every passing day.
