These easy, gluten-free Pea and Mint Fritters are a family favourite. They contain the perfect combination of tender, sweet peas, freshly flavoured mint and salty feta which adds a welcome creaminess. Golden on the outside and so flavoursome on the inside, they are certain to become a regular addition to your meals.
⅔cup(100 g) gluten-freeplain/all-purpose flour - sub for regular if you do not need to be gluten-free.See Note 1
1 ½teaspoonbaking powderSee Note 2
2largeeggs - lightly beaten
½cup(120 ml) milk - dairy, soy or nut milk
2cups(290 g) baby frozen peas - thawed
220g(8 ounces) feta cheese - crumbledSee Note 3
2tablespoonfresh mint - finely choppedSee Note 4
2tablespoonflat-leaf parsley - finely chopped
3spring/green onions - white and some green, thinly sliced
1teaspoonlemon zest - finely grated
½teaspooneach - sea salt and freshly ground black pepper - or to tasteSee Note 5
2tablespoonolive oil - add more if necessarySee Note 6
For the Herb and Yoghurt Dipping Sauce:
½cup(120 ml) Greek yoghurt
1smallgarlic clove - finely grated or chopped
1teaspoonlemon juice
2teaspoonextra virgin olive oil
2teaspoonfresh mint - finely chopped
2teaspoonflat-leaf parsley - finely chopped
⅛teaspoonsea salt
Instructions
Preheat your oven to 100 degrees C (200 F). (To keep the fritters warm as you cook them.)
To begin, make a batter by sifting the flour and baking powder into a medium size bowl. Make a well in the centre.
Whisk the milk and eggs together in a small bowl. Add the egg mixture to the flour and whisk until smooth.
Place the peas in a bowl and mash about half of them.
Add peas, feta, mint, parsley, lemon zest and spring/green onions to the batter.
Add sea salt and freshly ground black pepper to taste. If you wish to check the seasoning, you could cook a small patty.
Heat the olive oil in a large non-stick frying pan over medium heat until the oil is hot but not smoking.
Use a ¼ cup ice cream scoop or ¼ cup measure to add the mixture to the frying pan. With a spatula or the back of a spoon, flatten the fritters slightly and smooth the edges to shape them.
Cook for 2-3 minutes on each side until golden brown.Place on a plate lined with paper towel to drain excess oil. Keep warm in your preheated oven.Repeat with the remaining batter, adding extra oil if required. Serve with our Herb and Yoghurt Sauce.
Notes
Flour: if you do not require the recipe to be gluten-free, you can use regular all-purpose flour
Baking powder: check that it is gluten-free if necessary.
Feta: I have used Greek feta, made from sheep and goat milk. Use a feta that you enjoy. This is approximately 1 and ⅓ cups of crumbled feta, depending on how the feta is crumbled. Weigh your ingredients for accuracy.
Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour. If you wish, you can fry a small amount of the mixture to test that the seasoning is to your liking.
Olive oil: depending on how many batches you need to fry, you may require more oil.
Recipe inspiration: this recipe has been adapted from one found on Taste.com.au.
Storage: the cooked Pea Fritters can be be stored, once cooled, in an air tight container for up to three days.
Reheating: preheat your oven to 180 degrees C (355 F) and place the fritters on a baking tray for about 8-10 minutes, or until heated through.
Freezing: cooled fritters can be frozen for up to two months. Store in a ziploc bag or wrap well in clingfilm to avoid freezer burn.