This is a GREAT nibble. They are so popular. My friend and I did these for a party and they were gone in minutes! You can serve them warm or at room temperature. You could also do these as a light main with a side salad for lunch or a light supper.
This makes 25-30 small fritters.
I haven’t made them as a main so not quite sure how many it would make but think it would serve at least 6 people.
Recipe from Ripe, a great New Zealand cookbook and fabulous cafe.
PEA FRITTERS;
400g(1 1/2 cups) Peas, fresh or frozen
5 eggs, separated
2 spring (green) onions, very thinly sliced
2 Tbls fresh mint leaves, roughly chopped
100g (1/2 cup) Feta, crumbled
zest of 3 lemons
1/2 tsp ground cumin
1 cup (80g) fresh bread crumbs
2 tsp baking powder
olive oil, for shallow frying
1 cup fresh mint leaves, to serve
CITRUS DIPPING SAUCE;
250g(1 cup) creme fraiche
2 Tbls plain unsweetened yoghurt
juice of 1 lemon
1 clove garlic, crushed
1 Tbls fresh mint leaves, finely chopped
salt and freshly ground pepper
TO PREPARE THE FRITTERS:
Bring a large saucepan of water to the boil and cook the peas for 3-4 minutes or until tender.
Drain and mash coarsely using a fork or potato masher.
In a large bowl, whisk the egg yolks until frothy.
Add to the egg yolks the mashed peas, spring onions, mint, crumbled feta, lemon zest, cumin, bread crumbs, baking powder and salt and pepper to season. Stir to combine.
In a clean, dry bowl, whisk the egg whites until soft peaks form. Fold the whites gently into the pea mixture in three batches until just combined.
In a large frying pan, heat 1/2cm of oil to a medium heat and shallow fry heaped tablespoons of the mixture for 1 minute each side or until golden brown.
Line an oven tray with baking paper and keep the fritters warm in a low oven (150c) while frying the remaining mixture.
Serve with the citrus dipping sauce and plenty of fresh mint leaves.
TO PREPARE THE CITRUS DIPPING SAUCE:
Place all the ingredients into a bowl. Mix well to combine. Season with salt and pepper and keep in the fridge until needed.
