Hello Friends! The first week of spring is here and I have an easy, delicious recipe for Sweet Pea Fritters. Butternut squash fritters are a common recipe in the fall, so I was really excited to come upon a fritter recipe highlighting gorgeous, green sweet peas. These fritters are flavorful and fresh, and you can’t beat that beautiful spring green color! Let’s get to the recipe!
This dressing is light and tangy, with yogurt as the base. We will thinly slice the snap peas and combine dill, feta and lemon with the yogurt for a well-rounded dressing to dress the salad, and to have as a sauce for the fritters.
This dressing is a great dip for veggies and pita, too! Once combined, just set the dressing aside while we make the fritters.
Sweet Pea Fritters
These fritters are so simple! We have the peas, mint, lemon zest, garlic, panko, flour and beaten eggs. After prepping the ingredients, it’s time to smash up the peas. I am using fresh English peas, rather than frozen/thawed, so I had to put a little more elbow grease into mashing the peas because they are so firm.
To the mashed peas, add the remaining fritter ingredients and mix well to combine.
As I mentioned earlier, I used fresh peas instead of frozen, so that made for a crumblier fritter mixture. If you use frozen/thawed peas you will get a fritter base that is easier to mold into patties because the peas themselves will have more moisture from having been frozen, and then thawed.
The set up and cooking is simple. We will shallow fry the fritters, so pour 1/4 cup olive oil into a skillet over medium-high heat. Once the oil is hot, use a 1/4 cup measuring cup to scoop the pea fritter mixture, and with your hands, form small 3-inch patties and lay them right in the skillet.
Brown the fritters about 3 minutes per side. Then transfer them to a paper towel-lined plate. Immediately sprinkle the browned fritters with Kosher salt. Repeat this process until you’ve used all the fritter mixture.
Spring Green Salad
The salad is super simple and you can customize it to use whatever you have on hand, or to your taste. I am using a spring mix, English cucumber, radishes and mint leaves. Slice both the cucumber and the radishes thin and toss them in a bowl with the spring mix and mint leaves. Use 1/2 cup of the yogurt dressing and dress the salad, toss to evenly coat the veggies.
To serve, just scoop some dressed salad into a shallow bowl or rimmed plate and top with 2-3 fritters. Serve the remaining dressing in a small dipping bowl or drizzle fritters with the dressing and garnish with remaining lemon zest.
The crispy fritters add such a great texture and flavor to the salad. Even on their own, the Sweet Pea Fritters have such a wonderful fresh flavor. And because we coarsely mashed the peas, there’s a nice burst of pea flavor and soft texture inside. While we had these fritters on a salad, I think they would be great drizzled with the dressing and tucked into a warm pita (include the salad too!).
This is a great dish to usher in spring; it’s light and flavorful – plus nothing beats that crispy, pan fried texture. It’s a perfect antidote to spring fever! Thank you all for joining me today, if you missed yesterday’s Sunday Supper, you have to check it out: Bucatini all’Amatriciana. Also, give me a follow over on Pinterest, you can easily reference all the recipes and pin them for later. Have a wonderful Monday, see you soon! xo Kelly
Sweet Pea Fritters and Spring Green Salad
Welcome spring with sweet pea fritters with mint, lemon zest and panko; and a spring green salad dressed in a yogurt dressing with feta, lemon and dill.
- 1 cup Sugar Snap Peas, trimmed and thinly sliced
- 3/4 cup Plain Yogurt
- 2 tbsp. Crumbled Feta Cheese
- 2 tbsp. Chopped Fresh Dill
- Zest of 1 Lemon, with some reserved for garnish
- Juice of 1 Lemon
- 3/4 tsp. Kosher salt, divided
- 1/2 tsp. Fresh Ground Black Pepper, divided
- 10 oz. Frozen (thawed) or Fresh Sweet Peas
- 2 Large Eggs, lightly beaten
- 3/4 cup Panko Breadcrumbs
- 3 tbsp. All-Purpose Flour
- 2 tbsp Chopped Fresh Mint, plus 1/4 cup whole mint leaves
- 1 Clove Garlic, grated
- 1/4 cup Olive Oil
- 8 cups Spring Greens Mix
- 1 cup Thinly Sliced Cucumber
- 1 cup Thinly Sliced Radishes
Mix Sugar Snap Peas, yogurt, feta, lemon juice, dill and 1/4 tsp. each salt and pepper in a medium bowl and set aside.
Sweet Pea Fritters
Coarsely mash the peas in a medium bowl. Stir in eggs, breadcrumbs, flour, chopped mint, lemon zest, and 1/4 tsp. each salt and pepper.
Heat oil in a nonstick skillet over medium-high heat.
Use 1/4 cup of the pea mixture and form into ~3-inch patties and place in skillet. Working in batches of four, Pan fry the fritters until golden brown, about 3 minutes per side.
Transfer fritters to a paper towel-lined plate and sprinkle with Kosher salt. Repeat until all the pea mixture is used.
Toss the cucumbers, radishes and spring mix lettuces with 1/2 cup of the dressing and portion into shallow bowls or rimmed plates.
Top with 2-3 fritters and serve with remaining dressing, garnish with remaining lemon zest.