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Crispy pea fritters - great emergency meal!
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Prep Time
10m
Cook Time
10m
Total Time
20m
This crispy pea fritter recipe is the perfect emergency meal! Made with a simple batter, frozen peas, shredded cheese, and green onions, these fritters are easy to whip up for a quick and delicious meal. Serve them with a lemon yoghurt dipping sauce for extra flavor.
Ingredients
Servings:
9
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
Batter
Add-ins
For Cooking
Lemon Yoghurt Dipping Sauce
Steps
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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.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories384kcal19%
-
Fat26g1%
-
Saturated Fat9g0%
-
Carbohydrates27g1%
-
Fiber2g0%
-
Sugar3g0%
-
Protein13g0%
-
Cholesterol75mg3%
-
Sodium511mg25%
Percent Daily Values are based on a 2,000 calorie diet.