Easy Pea Fritters
This easy Pea and Feta Fritters recipe make a great family meal or lunchbox snack for the kids. These Fritters are freezer friendly and both regular and Thermomix instructions are included.
Servings: 15 Fritters
Calories: 84kcal
Equipment
- Frying Pan
Ingredients
- ½ cup Parmesan Cheese 50 grams - finely grated
- 100 grams Feta Cheese cubed
- 2 tablespoon onion flakes
- 2 cloves garlic crushed
- 1 cup self raising flour 150 grams
- salt and pepper pinch
- ½ cup water 125 grams
- 2 eggs
- 1 & ½ cups peas 120 grams fresh or frozen
- extra virgin olive oil for frying
Instructions
- Place the onion flakes, parmesan cheese, crushed garlic, self-raising flour and salt and pepper into a large bowl and mix to combine.
- Add the eggs, water, feta cheese and peas and stir to combine.
- Heat a tablespoon of olive oil in a large frying pan over a medium to high heat and use dessert spoon to scoop up the batter and place the fritter mixture into your pan. Use a spoon to gently spread the mixture into a circle between ½cm - 1cm thick. You should be able to fit approximately four fritters (or even more depending on the size of your pan) into your frying pan.
- Cook the fritters for 3 minutes on each side or until they are crisp and golden brown before transferring to a plate and covering them with foil so they stay warm while you cook the next batch. Repeat until all of the batter has been used.
Thermomix Instructions
- Place the parmesan cheese (cubed) and garlic cloves into your Thermomix bowl and mix for 10 seconds, speed 8 to grate.
- Add the onion flakes, self-raising flour, salt and pepper, eggs and water and mix for 10 seconds speed 4.
- Scrape down the sides of your Thermomix bowl and add the feta cheese (cut into cubes) and the peas and mix for 10 seconds, speed 4, REVERSE to combine.
- Heat a tablespoon of olive oil in a large frying pan over a medium to high heat and use dessert spoon to scoop up the batter and place the fritter mixture into your pan. Use a spoon to gently spread the mixture into a circle between ½cm – 1cm thick. You should be able to fit approximately four fritters (or even more depending on the size of your pan) into your frying pan.
- Cook the fritters for 3 minutes on each side or until they are crisp and golden brown before transferring to a plate and covering them with foil so they stay warm while you cook the next batch. Repeat until all of the batter has been used.
Notes
- When putting this recipe together, if you find that your fritter mixture is a little too runny, simply add an extra tablespoon or two of self raising flour.
- You can also make these fritters egg free - just add an extra ¼ of a cup of water to help bring the mixture together.
- I like to use either extra virgin olive oil or ghee to cook my fritters as I find both of these help to give them a lovely golden colour and a bit of a yummy crunch. However you can use whatever oil you prefer.
- These Fritters are best stored in an airtight container in the fridge for up to five days.
- Cooked Fritters can be frozen for up to three months.
Nutrition
Calories: 84kcal | Carbohydrates: 9g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 138mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 1mg