Crispy Pea Fritters with Lemon Yogurt Sauce
Golden, crisp-edged fritters packed with frozen peas and melting cheese, served with a quick lemon yogurt dipping sauce.
By Cookin' KitchenUpdated
- Total: 20 minutes
- Makes: 9 fritters
Recipe
Crispy Pea Fritters with Lemon Yogurt Sauce
Golden, crisp-edged fritters packed with frozen peas and melting cheese, served with a quick lemon yogurt dipping sauce.
Cookin' · https://cookin.club/recipes/crispy-pea-fritters-with-lemon-yogurt-sauce
- Prep
- 10 minutes
- Cook
- 10 minutes
- Total
- 20 minutes
- Makes
- 9 fritters
Ingredients
For 9 fritters
Batter
Add-ins
For cooking
Lemon yogurt dipping sauce
Equipment
- Bowl
- Frying pan
- 3-tablespoon cookie scoop or 1/4-cup measure
- Paper towel-lined tray
Instructions
Step 1: Mix the yogurt, lemon juice, extra virgin olive oil, grated garlic, salt and pepper in a bowl. Set the sauce aside while you cook the fritters so the flavors can meld.
Step 2: Mix the batter ingredients until combined. Add the peas, cheese and green onion, then stir until the batter coats all the peas. There will look to be very little batter; it will set as it cooks.
Step 3: Heat enough oil to cover the base of a pan over medium-high heat (about 2 1/2 tablespoons). Firmly pack the mixture into a 3-tablespoon cookie scoop (#20) or a 1/4-cup measure. Place a mound in the pan and flatten it to 1.25 cm (0.5 inch) thick. Repeat to fill the pan, cooking 4 to 5 fritters at a time.
Step 4: Cook for 1 1/2 minutes, until the underside is golden. Turn and cook the other side for 1 1/2 minutes, until golden and crispy. Transfer the fritters to a paper towel-lined tray. Repeat with the remaining batter to make 9 to 10 fritters.
Tip: Adjust the heat if the fritters are browning too quickly or too slowly.
Step 5: Serve with the lemon yogurt dipping sauce.
Notes
For a crispier fritter, use cornflour. Rice flour can replace it; regular flour also works, though the fritters will be less crispy. Other diced vegetables, including carrots, zucchini, cauliflower, broccoli, celeriac, capsicum, green beans or fresh peas, need to be cooked, drained well and cooled before mixing in, unless they are already cooked frozen vegetables.
Use a melting cheese such as cheddar, colby or tasty cheese. If using mozzarella, the recipe suggests combining 3/4 cup mozzarella with 1/4 cup Parmesan. Feta can also be used, though the fritters will be less crispy.
Leftovers keep for 3 to 4 days. Reheat them in a pan to crisp the surface again.
Nutrition per fritter
- Calories
- 113 kcal
- Fat
- 6 g
- Saturated fat
- 2 g
- Carbohydrates
- 11 g
- Sugar
- 2 g
- Fiber
- 2 g
- Protein
- 5 g
- Sodium
- 190 mg
- Cholesterol
- 25 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Frozen peas, melting cheese and a little batter make crisp-edged fritters in just 20 minutes. Use the peas straight from the freezer; there is no need to thaw them first.
Serve them with lemon yogurt dipping sauce as a meal, starter or snack. The fritters are also suggested for breakfast with a runny egg.
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