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Pea Fritters stacked on a white plate
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5 from 3 votes

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinners, Snacks
Cuisine: Australian
Keyword: Kids Food, Lunchbox Snacks, Thermomix
Servings: 15 Fritters
Calories: 84kcal

Equipment

  • Frying Pan

Ingredients

  • ½ cup Parmesan Cheese 50 grams - finely grated
  • 100 grams Feta Cheese cubed
  • 2 tbsp 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