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4.9 from 69 votes

Crispy pea fritters - great emergency meal!

Recipe video above. This is a super handy recipe for when your fridge is looking a little bare, because who doesn’t have some frozen peas lurking in the back of your freezer? Grab them and a bag of pre-shredded cheese, and you’ll have a stack of these crispy golden fritters on the table in 20 minutes flat! PS The more rustic they are, the better. Because rustic = ragged edges = more crispy cheesy edges. OBSESSED.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 9 - 10 fritters
Calories: 113 kcal
Course: Appetizer , Dinner
Cuisine: American

Ingredients

Batter:
  • 1/4 cup flour (plain/all-purpose) - Note 4 gluten free
  • 1/4 cup cornflour / cornstarch , or more flour (Note 1)
  • 1/2 tsp baking powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cooking salt (kosher salt), or 1/4 tsp table salt
  • 1/4 tsp black pepper
  • 1 large egg (~55g/2 oz)
  • 2 tbsp milk (any type, any fat %), or water
Add-ins:
  • 2 cups frozen peas , still frozen (break up large clumps) (Note 2)
  • 1 cup shredded cheese (cheddar, tasty, colby - anything that melts, Note 3), packet shredded is fine
  • 3/4 cup Finely sliced green onion (ok to omit)
For cooking:
  • 1/4 cup olive oil , for cooking
Lemon Yoghurt Dipping Sauce:
  • 1/2 cup PLAIN yogurt
  • 2 tsp lemon juice
  • 2 tsp extra virgin olive oil
  • 1/8 tsp finely grated garlic , optional
  • Pinch each salt and pepper

Instructions

Abbreviated recipe
    Cup of Yum
  1. Mix the Batter ingredients. Stir in the Add-ins. Scoop, flatten, cook 1 1/2 minutes each side. Eat!
Full instructions
  1. Lemon Yogurt Dipping Sauce - Mix the ingredients together in a bowl and set aside while you cook the fritters to let the flavours meld.
  2. Fritter batter - Mix the Batter ingredients until combined. Add the Add-ins, then mix until the batter coats all the peas. It will look like waaaay too much peas for batter, but have faith! The batter will set as it cooks.
  3. Measure & flatten - Heat enough oil to cover the base of a pan on medium high (~2 1/2 tbsp). Pack a 3 tbsp cookie scoop (#20) or 1/4 cup measure firmly with the mixture. Place mound in the pan, then flatten to 1.25 / 0.5" thick. Repeat to to fill the pan (I do 4 - 5 at a time)
  4. Cook - Cook for 1 1/2 minutes until the underside is golden, then turn and cook the other side for 1 1/2 minutes until golden and crispy. Transfer onto a paper towel lined tray. Repeat with remaining batter to make 9 -10 in total.
  5. Serve with Lemon Yogurt Dipping Sauce!

Notes

  • Serves 2 as a meal with a side salad.
  • Cornflour/cornstarch - Makes the fritters crispier than just using regular flour. Substitute with rice flour (also crispy) or regular flour (less crispy but still tasty, I would not hesitate to make this with just plain flour)
  • Pea substitutes - Other frozen or raw diced vegetables will work too (carrots, zucchini, cauliflower, broccoli, celeriac, capsicum/bell peppers, green beans, even fresh peas!). But they will need to be pre cooked, well drained then cooled before mixing into the batter (unless using pre-cooked frozen vegetables).
  • Cheese - Use your favourite melting cheese. If using mozzarella, best to use 3/4 cup mozzarella + 1/4 cup parmesan because it's more mild flavoured than other cheeses (like cheddar). You could also use feta but the fritter won't be as crispy.
  • Gluten free flour - Reader has reported success making this with GF flour!
  • Leftovers will keep for 3 to 4 days. I pan fried to re-heat so the surface crisps up again.
  • Nutrition per fritter, assuming 10 fritters, excluding the yogurt sauce.

Nutrition Information

Calories 113cal (6%) Carbohydrates 11g (4%) Protein 5g (10%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.002g Cholesterol 25mg (8%) Sodium 190mg (8%) Potassium 136mg (4%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 393IU (8%) Vitamin C 13mg (14%) Calcium 79mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 9- 10 fritters

Amount Per Serving

Calories 113

% Daily Value*

Calories 113cal 6%
Carbohydrates 11g 4%
Protein 5g 10%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.002g 0%
Cholesterol 25mg 8%
Sodium 190mg 8%
Potassium 136mg 3%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 393IU 8%
Vitamin C 13mg 14%
Calcium 79mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.