Cheesy Green Pea Fritters

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Pick "baby" frozen green peas - I think mine were called "sweetlets." I'd say low and slow is the best approach here - they can be hard to flip, but can also burn if the heat is too high. Smaller size is better for flipability. I think they're really tasty though slightly annoying to cook!


Based off of the broccoli and cottage cheese pancakes from Adeena Sussman’s book, Sababa, these lemony, herb-filled green pea fritters are delicate and faintly crisp, equally excellent eaten hot out of the pan or at room temperature. Stick with whole-milk cottage cheese. If yours is thick and not too runny, reduce the flour to ¼ cup so the fritters stay airy and light.  By Shilpa Uskokovic February 10, 2023, Bon Appétit

 


Ingredients

2 large eggs

8 oz. whole-milk cottage cheese (about 1 cup)

¼ cup finely chopped tender herbs (such as dill and/or parsley)

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

1 tsp. freshly ground pepper

1 tsp. finely grated lemon zest

½ tsp. garlic powder

⅓ cup all-purpose flour

1 tsp. baking powder

8 oz. frozen sweet or baby green peas (about 1½ cups)

8 Tbsp. vegetable oil, divided

Lemon wedges (for serving)

 

Preparation

  1. Step 1

Using a fork, mix 2 large eggs, 8 oz. whole-milk cottage cheese (about 1 cup), ¼ cup finely chopped tender herbs (such as dill and/or parsley), 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. freshly ground pepper, 1 tsp. finely grated lemon zest, and ½ tsp. garlic powder in a medium bowl to combine. Add ¹⁄₃ cup all-purpose flour and 1 tsp. baking powder and mix with a rubber spatula, scraping down sides of bowl as needed, to combine. Add 8 oz. frozen sweet or baby green peas (about 1½ cups) and mix to incorporate evenly (some pockets of batter might freeze; that’s okay).

 

Step 2

Heat 2 Tbsp. vegetable oil in a medium skillet, preferably cast iron, over medium. Drop 2 Tbsp. batter into skillet and flatten slightly so peas are in a single layer. Repeat to make 2 or 3 more fritters. Cook until golden and crisp, about 4 minutes per side. Transfer fritters to a wire rack set inside a rimmed baking sheet; season lightly with salt. Repeat with remaining batter and 6 Tbsp. vegetable oil in 3 more batches. (You should have 14 fritters total.)

 

Step 3

Serve fritters with lemon wedges for squeezing over.

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