If you love veggie fritters you’ve got to try these pea and feta fritters. The combination of frozen peas, grated zucchini and salty and creamy feta cheese brings so much flavour to these fritters. They are crispy on the outside and soft and pillowy on the inside. I love to eat them immediately once they come out of the pan when the cheese is melty and the corners of the fritters are crunchy! This is a vegetarian meal the whole family will love (even the carnivores) and is so quick and easy to prepare. Serve your fritters with vegetables or a side salad.
WHY YOU’LL LOVE THIS…
Quick and easy dinner Great way to sneak more veg into your diet Vegetarian meal the whole family will love
WHAT YOU’LL NEED
Here’s what you’ll need to make a batch of these fritters (full measurements listed in the printable recipe card below)…
Zucchini Egg Frozen Peas Onion Feta Cheese Salt and Pepper Self-Raising Flour – OR use a mix of all purpose / plain flour and baking powder instead. Olive Oil
HOW TO MAKE PEA & FETA FRITTERS - STEP BY STEP
Grate the zucchini into a colander, salt and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing the shredded zucchini with your hands and placing it into a clean mixing bowl.
Add egg, peas, onion, cheese, salt and pepper to the mixing bowl and stir well to combine.
Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until just combined.
Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula. Cook for 3-4 minutes each side until golden and crispy. Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Serve immediately.
TROUBLESHOOTING – WHY ARE MY FRITTERS SOGGY?
There are a few reasons why fritters might go soggy after being cooked. The first is that the oil wasn’t hot enough before adding the fritters to the pan. The fritters then absorb the oil in the pan. Another could be that your batter is too thin. If the batter doesn’t hold it’s shape when you spoon it into the frying pan, then you need to add more flour to get the right consistency. If you are making fritters for the first time try making one fritter first as a test and you can make necessary tweaks (heating your oil more, adding more flour to the batter etc) before making the rest of the batch.
CAN YOU FREEZE COOKED FRITTERS?
Absolutely! Individually wrap fritters in cling wrap / plastic film, then pop in an airtight container or freezer bag and store for up to 1 month. Thaw overnight in the fridge when you’re ready to use and follow the reheat instructions below.
HOW TO REHEAT FRITTERS:
Heat oven to 180C / 350F. Pop fritters on a baking tray lined with baking paper or a silicon mat, and place tray in the oven for 10 minutes, or until fritters are heated all the way through.
TIPS FOR MAKING THIS RECIPE
Make sure you squeeze the excess moisture out of your zucchini. I just wring with my hands. You don’t need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy. You want a thick batter for these fritters. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere. If you find it’s a little too thin simply add in some more flour. If you find it’s too thick, add a splash of milk. If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use ¾ cup of plain / all purpose and 1.5 teaspoons of baking powder. Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy. Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.
MORE FRITTERS TO TRY
Zucchini & Halloumi Fritters Greek Zucchini Fritters Pumpkin Fritters Potato Fritters Crispy Vegetable Fritters Pea & Sweet Corn Fritters Gluten-Free Carrot & Zucchini Fritters Zucchini & Corn Fritters
If you’ve made these Pea & Feta Fritters I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
Make sure you squeeze the excess moisture out of your zucchini. I just wring with my hands. You don’t need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy.You want a thick batter for these fritters. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere. If you find it’s a little too thin simply add in some more flour. If you find it’s too thick, add a splash of milk.
If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use ¾ cup of plain / all purpose and 1.5 teaspoons of baking powder.Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy. Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.
