Pea Fritters

Appetizers, Dinner

Welcome to project: Adrianna & Peas Fresh Peas: A Love Story.

I was a picky eater as a child. I think that’s normal, right?

I wasn’t nearly as picky as my friends, though. I knew kids who couldn’t have their foods touch. Like, their parents would have to make sure the mashed potatoes didn’t touch the carrots and the carrots didn’t touch the roast chicken and the roast chicken didn’t touch the mashed potatoes. You get it…

I like to think–as a parent–I’d put my foot down and tell my child to stop acting like a such a psycho, but I dunno, I think sometimes parents just want peace and quiet.

In my seven-year old brain, peas were totally tantrum worthy. I got super psycho over peas on my plate. Oh and I let my mama know! Whenever the poor woman would put peas in a dish, I’d do one of those passive aggressive flip-outs and just pick every. single. one. out. A small mound of them would end up on the edge of my plate. I was sending a message. A very strong one, you know?

I’ve gone my whole life disliking peas, picking them out of various stews, hating how chicken pot pies ALWAYS include them, and completely dismissing dishes highlighted them. But, I now realize I actually don’t hate peas. I just dislike the starchy, frozen, gross peas. I don’t like them mushy. And I don’t like them overcooked and olive-colored.

I like my peas fresh, brilliantly green. I like ’em perky, straight from the pod.

If this makes me a pea snob, well then that’s cool.

Honestly, peas are cheap enough for all of us to be pea snobs.

To showoff my new found love, I decided to make some fritters inspired by the English dish, Mushy Peas.

I initially had grandiose plans to put all sorts of crazy ingredients in these things, but at the last second, decided against it. I wanted true pea flavor.

I think when ingredients and dishes are simple, the difference lives in the details.

My favorite part about this recipe is the sort of detailed blanching process. The boiling water is heavily salted and spiked with lime juice.

You guys, my late-night youtube watching has paid off! I learned that killer tip about the lime juice from Nigella Lawson. She was making a pea soup and she added lime juice, explaining the lime juice aids in keeping the peas a bright green color. Hello Nigella! We love you!!

To stop the cooking process, I transferred the peas to a salty ice bath. I seasoned the peas every step of the way. It paid off!

The peas were blended up with a heaping tablespoon of greek yogurt, sautéed shallots, a dash of salt and a few springs of mint. The whole mixture took a trip to the fridge to firm up a bit.

I shaped the patties and pan-fried them in about an inch of vegetable oil.

Serve these fritters with a side salad. Serve them with a steak. Make sure you top them with a dash of salt and a small dollop of sour cream or yogurt.

Super easy…(wait for it!) peasy.

(Do you see what I did there?!)

I created this recipe because I’m cooking along Bravo’s new show, Around the World in 80 Plates! It’s like Top Chef, except the chef’s travel, each week, to a new international city to compete. This week’s show takes place in London, England. The first episode airs this Wednesday at 10/9 central!

Pea Fritters

Print this recipe!

1 1/2 pounds of fresh peas (in their pod) or 1 1/2 cups of fresh peas
1 tablespoon lime juice
Vegetable Oil
1 shallot, minced
4-5 mint leaves, chopped
1 heaping tablespoon greek yogurt
1/2 large egg
2 teaspoons all-purpose flour
1 cup, plus 2 tablespoons, panko bread crumbs

1. Split the pods, revealing the pretty round peas. Transfer them to a small bowl and set aside. (It took me about 10 minutes to split open all of the pods.)

2. Bring a small saucepan of water to a boil. Add a teaspoon of salt and lime juice. Transfer peas to the saucepan and blanch for 2 minutes. Prepare an ice bath: a few cups of water and a heaping handful of ice. Add a teaspoon of salt to the water and stir. After the peas are done blanching, transfer them to the salt bath until they’re cold. Next, drain the peas in a colander and set aside.

3. Heat a teaspoon of olive oil in a skillet. When oil is hot, add minced shallots and cook until translucent, about 2-3 minutes. Transfer the shallots to a food processor, along with the mint leaves, greek yogurt and pinch of salt. Reserve 1/4 cup of peas and set aside. (We’re going to add these later.) Add the peas and pulse for about a minute. Mixture should be smooth but chunky. Transfer the pea mixture to a bowl and mix in the remaining 1/4 cup of peas, egg, flour and panko bread crumbs. Cover the bowl with plastic wrap and refrigerate for 45 minutes.

4. To shape the fritters, add two tablespoons of the pea mixture to your palm. Press the mixture, shaping it into a compacted disc. Repeat the process until you’re done with the mixture. You should end up with eight fritters.

5. 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 them on each side, about 2-3 minutes, and until golden brown. Drain fritters on a bed of paper towels. Transfer them to a warm oven until you’re done cooking all of the fritters. Serve with a dollop of sour cream or yogurt.

*Heads-up: This recipe was done in collaboration with Bravo for their show, Around the World in 80 Plates. Reimbursement for ingredients was given.

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Leave a Reply

  • Reply Martha @ Weekend Doings May 7, 2012 at 9:19 am

    I agree with you, I hate overcooked or canned peas. Growing up I only had canned peas and were not my favorite thing… Now I even grow my own peas and they are delicious. I can’t wait to try this recipe.

  • Reply Iris May 7, 2012 at 8:58 am

    Yum, looks delicious! I’m always looking for fun new ways to prepare veggies

  • Reply Kelsey May 7, 2012 at 8:47 am

    Yay! Peas! Go you for giving it another run. I wholeheartedly agree, fresh peas or none at all.

  • Reply Dana B @ thebakingbooth May 7, 2012 at 8:26 am

    These actually sound interesting. Funny thing is I like peas, saw this and thought ‘odd’, then read your post and thought ‘hmmm; could be good!’. Question tho, must they be fried? They’re not really like normal fritters and they’re totally healthy until that point. Have you tried baking them???

  • Reply Sarah K. @ The Pajama Chef May 7, 2012 at 7:59 am

    this sounds so intriguing!

  • Reply erin @ yummy supper May 7, 2012 at 7:26 am

    Adrianna, yay you’ve made peace with peas. I knew you were determined to give them another go, and now look at you rockin’ the pea fritters! Your tips on the lime juice are very cool and the green color you maintained is stunning.
    Have a great week.

    • Reply Adrianna May 7, 2012 at 12:02 pm

      You were my inspo, Erin!

  • Reply Angharad May 7, 2012 at 7:25 am

    I currently have an excess of mint and shallots and a never-ending fierce and non-discriminatory love of peas aka making these!

  • Reply Margarita May 7, 2012 at 6:51 am

    Love how very few ingredients there are here that turned into something super special… Yogurt sauces on vegetable patties like this are my favorite! Yum!

  • Reply Tara @ Chip Chip Hooray May 7, 2012 at 6:14 am

    As a self-professed pea lover, I was excited to see them in all their green glory on the blog today! Plus fritter-izing anything makes is about a billion times better. Mmm. 🙂

  • Reply Carrie May 7, 2012 at 6:10 am

    So embarrassing to admit – but can’t remember ever having used fresh peas! Perhaps because peas aren’t the highest on my list of food priorities either, but I agree with you – there’s really no excuse. Thanks for giving me pause for thought and the great recipe!

  • Reply Katrina @ Warm Vanilla Sugar May 7, 2012 at 4:11 am

    Fun! I hate frozen peas too. Luckily for me I discovered the awesomeness of fresh peas a while ago. This recipe sounds delightful!

  • Reply Averie @ Averie Cooks May 7, 2012 at 1:49 am

    Peas, mint, yogurt. Now this is interesting! I love the creativity in you recipe!

  • Reply Mike @TheIronYou May 7, 2012 at 1:27 am

    I know what I’m about to ask is probably silly…but do you think I can bake them instead of frying them?
    I really can’t stomach fried food (even if it’s not deep fried!)

    • Reply Adrianna May 7, 2012 at 12:01 pm

      They might work baked. I haven’t tried them and I see no reason why they wouldn’t work. They’ll definitely not be as golden brown.

  • Reply Terry May 7, 2012 at 1:23 am

    Wonderful idea tomuse the peas in season!!! I’ ll try it asap!

  • Reply Miss K May 7, 2012 at 12:50 am

    Great idea! Would never have thought of this.

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