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Sheet pan with cooked fritters, a small dish of chilli sauce and a rocket salad.

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


  • 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


  • 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.


  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.


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