Crispy Pea Fritters - Great Emergency Meal!
Prep
10m
Cook
10m
Total
20m
Steps
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Nutrition Facts
Per serving268 calories
Calories from
- Protein 15%
- Carbs 34%
- Fat 51%
-
Fat High 15 g 23%
-
Saturated Fat High 5 g 25%
-
Carbohydrates 22 g 7%
-
Fiber 3 g 12%
-
Sugar 4 g 8%
-
Protein High 10 g 20%
-
Cholesterol 44 mg 14%
-
Sodium 418 mg 17%
% Daily Value is based on a 2,000 calorie diet.
Notes
Serves 2 as a meal with a side salad.
1. 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)
2. 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).
3. 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.
4. 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.
1. 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)
2. 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).
3. 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.
4. 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.
Imported & edited by @christina
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