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
1 ¼cups(200 g) feta cheese - crumbledSee Note 3
1tablespoonfresh mint - finely choppedSee Note 4
4spring/green onions - white and some green, thinly sliced
sea salt and freshly ground black pepper - to tasteSee Note 5
2tablespoonolive oil - add more if necessarySee Note 6
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 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.
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. The cup measure is approximate, 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).
Salt: use coarse kitchen salt. Fine table salt is not suitable as it is too concentrated.
Olive oil: depending on how many batches you need to fry, you may require more oil.