Key and I both love peas. Not long after Key and I started going out, I had made Key dinner and we were sitting on my couch eating it when my knife slipped and I somehow managed to push a whole bunch of peas off my plate and sliding across the tiled floor of my lounge room. I probably should have been embarrassed, but my first reaction was to belly laugh at myself.
These pea and feta fritters are pretty versatile. You could have them for lunch with a salad like I did. They are quick so you could whip some up for a weekend breakfast, or serve them as a side with dinner. You could even make them into a canapé just as they are, or with a little bit of smoked salmon wrapped on top of them.
I used full fat sour cream (it’s hiding behind the feta) but you could use light if you like that stuff. It tastes like water to me :)
I used 2 tbs of dill in the dill cream. I love dill but you can use less if you prefer.
Remember to season your batter well.
Oil the frying pan it by pouring in a small amount of olive oil into it and then wiping that over the base of the pan with paper towel. Your fritters may not seem like they will turn easily at first, but once the underside starts to cook and firm up, they will be fairly easy to flip over.
Of course a spatula and palette knife will help greatly.
Cook the fritters on both sides until they are golden brown and cooked through. Each side will need about 2-3 minutes.
You can either dollop the dill cream over the fritters or use it as a dipping sauce for them.
Pea and Feta Fritters with Dill Cream
Ingredients – Makes about 8 fritters and enough dipping sauce for them
For the Dill Cream
- 1/3 cup of sour cream
- 1 tbs of lemon juice – about half a lemon
- 2 tbs of mayonnaise
- 1-2 tbs chopped dill leaf – You will need around 2 big fronds.
For the Fritters
- 1 cup of frozen peas
- 1 egg, lightly whisked
- 1 tbs baking powder
- ½ cup of plain flour
- 1½ tbs of milk
- 1 spring onions, white and green parts chopped
- 1/3 cup of crumbled or chopped feta cheese
- zest from half a lemon – use the lemon half from the lemon juice above
- First, assemble the dill cream by mixing all of the ingredients in a small mixing bowl. Season generously with salt and pepper and then set aside in the fridge to develop the flavours while you cook the fritters.
- Microwave the peas for about 30 seconds or until they are just starting to defrost and soften.
- Place the slightly defrosted peas in a medium sized mixing bowl with the rest of the fritter ingredients and mix together so that it comes together in a well combined batter. Season generously with salt and pepper.
- Heat a frying pan over medium to low heat and oil it by pouring in a small amount of olive oil and then wiping it over the base of the pan with paper towel.
- Drop heaped tablespoons of the batter into the frying pan. Cook the fritters on both sides until they are golden brown and cooked through. Each side will need about 2-3 minutes. Use a spatula to help you flip them over.
- Serve hot or at room temperature with the dill cream either drizzled over them or as a dipping sauce.
- The cooked fritters will keep well overnight in the fridge and also freeze well after being cooled completely.