Pea Fritters

Pea Fritters

By annamueser Published: July 26, 2012

  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 1 hr 15 mins

Recipe courtesy of A Cozy Kitchen



  1. Split the pods, placing the peas in a separate bowl. Set aside.
  2. Bring a small saucepan of water to a boil. Add a teaspoon of salt and the lime juice. Prepare an ice bath (a few cups of water with a handful ice and a teaspoon of salt). Blanch the peas in the hot water for 2 minutes. After 2 minutes, transfer the peas to the salt bath. When cold, drain and set aside.
  3. Heat a teaspoon of olive oil in a skillet. Add minced shallots and cook until translucent, about 2-3 minutes. Transfer the shallots to a food processor, with the mint leaves, Greek yogurt, and a pinch of salt. Reserve ¼ cup of peas and set aside. Add the remaining peas and pulse 1 minute. Mixture should be slightly chunky. Transfer the pea mixture to a bowl and add the remaining ¼ cup peas, egg, flour, and bread crumbs. Cover the bowl with plastic wrap and refrigerate for 45 minutes.
  4. To shape the fritters, place two tablespoons of the pea mixture into your palm. Pressing, shape it into a compacted disk. Repeat with the rest of the mixture.
  5. Add 1-inch of vegetable oil to a cast iron skillet. When oil is hot, gently transfer pea fritters, cooking two at a time. Cook each side 2-3 minutes, until golden brown. Drain fritters on a bed of paper towels. Transfer to a warm oven until all fritters are cooked. Serve with a dollop of sour cream or yogurt.