By July 26, 2012Published:
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 1 hr 15 mins
Recipe courtesy of A Cozy Kitchen
- 1 1/2 lbs garden peas fresh, in their pods. Alternate: 1 1/2 cups frozen peas
- 1 tablespoon Lemon Juice
- vegetable oil
- 1/4 cup shallots minced
- 4-5 leaves fresh Mint chopped
- 1 heaping tablespoon greek yogurt
- 1/2 large egg
- 2 tablespoons all-purpose flour
- 1 cup and 2 tablespoons breadcrumbs
- Split the pods, placing the peas in a separate bowl. Set aside.
- 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.
- 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.
- 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.
- 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.