Pea, Feta, and Mint Fritters
| Summary | |
|---|---|
| Prep time | 15 min |
| Cook time | 10 min |
| Source | Smitten Kitchen Keepers by Deb Perelman (pg 99-100) |
| Yield / serves | ~20 2-inch fritters |
| Rating | Good |
Ingredients
- 2 c frozen peas (~10 oz)
- 3 large eggs, lightly beaten
- Kosher salt and freshly ground black pepper
- 1/4 t red-pepper flakes, or to taste
- 1 medium lemon (juice and zest)
- 1/4 c chopped fresh mint leaves
- 1 c crumbled feta, drained
- 2/3 c all-purpose flour
- olive or neutral oil, for frying
- 3/4 c plain Greek-style yogurt
Preparation
Defrost the peas. If they are still frozen, place them in a colander and rinse them under cold tap water for 1 minute.
In a large bowl, whisk the eggs with 1/2 teaspoon salt, lots of freshly ground black pepper, red pepper flakes, the finely grated zest of your lemon, and mint. Stir in the drained peas and feta, then flour. The batter will be thick.
Over medium-high heat, add 2-3 tablespoons of oil to a large frying pan (nonstick if available). Once the oil is hot and shimmering, add 2 tablespoons (or a heaped small cookie scoop) of the batter, and press gently to flatten it. Cook until it's deeply golden brown underneath, about 2-3 minutes, then flip and repeat until the fritter is golden on the second side. The peas can get a little splattery if they pop, so be careful. If the fritters are getting dark right away, reduce the heat to medium. Drain the fritters on a paper towel, and season while hot with a pinch of salt; cook off the remaining fritters, adding more oil to the pan as needed.
Stir together the yogurt, the juice of half the lemon (~2 tablespoons), and several pinches of salt; then taste, adding more salt and lemon if needed, to make a bright, salty sauce.
Dollop the fritters with the lemon-yogurt sauce, and eat while still warm.
Notes
- Fritters keep well in the fridge for up to 3 days; they freeze well, too. You can defrost and retoast them on a baking sheet in a 350° oven.
