Fresh and light, these pea fritters are the perfect side for any chicken dish. They are also delicious eaten cold and can be made into mini fritters—great as canapes. Be sure to make a few extra for the following day.
Pea fritters with mozzarella
Ingredients
- 250g frozen peas
- 125ml (½ cup) milk
- 2 large eggs
- 30g cornflour
- 200g cake flour
- 2,5ml (½ tsp) baking powder
- 100g feta, crumbled
- 30ml (2 tbsp) fresh mint, chopped
- salt and freshly ground black pepper, to taste
- olive oil, for frying
- 100g mozzarella, to serve
- lemon wedges, to serve
- fresh mint, to serve
Instructions
Boil the peas in a saucepan for 2 minutes, refresh under cold water and drain. Purée half the peas in a food processor until smooth and set aside.
Combine the milk, eggs, cornflour, flour, baking powder and puréed peas in a bowl. Add the remaining peas, feta, mint and seasoning. Mix gently.
Heat the olive oil in a large non-stick frying pan over medium-high heat. Add tablespoons of the mixture to the pan, frying in batches until golden, about 3 minutes on each side.
Drain the fritters on paper towel. Serve with crumbled mozzarella and lots of fresh lemon and mint.
Also See: Baby marrow fritters with green salsa and coconut cream
Recipe by Leila Saffarian
Assisted by Nomvuselelo Mncube
Photograph by Dylan Swart
