Saffron and Honey

Eat Chic

Pea and mint fritters

Lest anyone think that every recipe is a successful one right away, this is a good story.

I wanted to make a delicious, but pretty healthy fritter without a batter so, it took some experimenting. I went through a lot of peas and a lot of mint, and more canola and other oils to get this one right.

Note: These fritters are pretty delicate, so they don’t deep fry well. Fry them instead in a shallow amount of canola oil, switching it out a few times.

Mint, however, does deep fry incredibly well, in about 7 seconds. Try it, for garnish, if you have some extra mint leaves left over.

You’ll need:

  • 8 oz peas
  • two handfuls of mint leaves
  • salt, pepper
  • 1 t lemon juice
  • 4 t hummus
  • canola oil
  • for dipping sauce: greek yogurt,  chopped chives and mint

1. Bring a pot of water to boil and blanch the peas, then put into ice bath with lemon juice.

2. In a food processor, combine peas, mint, hummus, salt and pepper (adjust seasoning according to the saltiness of your hummus, but add plenty of pepper!). Pulse to combine until the mixture reaches a thick paste consistency.

3. Form into small rounds and fry in hot canola oil.

4. Drain on paper towels. Chill and enjoy with dipping sauce.

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Comments

  5. Karista says

    Yum! What a refreshing spring and summer dish. I’d love this as a summer party starter or entree with spring greens. Beautiful Ksenia!

    Reply

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