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Sheet pan with cooked fritters, a small dish of chilli sauce and a rocket salad.
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Pea and Mint Fritters (Gluten Free Option)

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.  
Course Appetiser, Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 fritters
Calories 117kcal
Author Alexandra

Ingredients

  • cup (100 g) gluten-free plain/all-purpose flour - sub for regular if you do not need to be gluten-free. See Note 1
  • 1 ½ teaspoon baking powder See Note 2
  • 2 large eggs - lightly beaten
  • ½ cup (120 ml) milk - dairy, soy or nut milk
  • 2 cups (290 g) baby frozen peas - thawed
  • 1 ¼ cups (200 g) feta cheese - crumbled See Note 3
  • 1 tablespoon fresh mint - finely chopped See Note 4
  • 4 spring/green onions - white and some green, thinly sliced
  • sea salt and freshly ground black pepper - to taste See Note 5
  • 2 tablespoon olive oil - add more if necessary See Note 6

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 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.

Notes

  1. Flour: if you do not require the recipe to be gluten-free, you can use regular all-purpose flour
  2. Baking powder: check that it is gluten-free if necessary.
  3. 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.
  4. Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
  5. Salt: use coarse kitchen salt. Fine table salt is not suitable as it is too concentrated.
  6. Olive oil: depending on how many batches you need to fry, you may require more oil.

Nutrition

Calories: 117kcal | Carbohydrates: 9g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 46mg | Sodium: 214mg | Potassium: 146mg | Fiber: 2g | Sugar: 1g | Calcium: 131mg | Iron: 1mg