Pea & Feta Fritters with Yogurt
It’s feeling like spring around these parts! With longer days, more sunshine, wildflowers popping and spring greens filling our greenhouses and lower fields at the farm, I can’t help but feel giddy with excitement for the season ahead. These tasty fritters are a lovely spring treat and I’m really happy to share them with you all. And while our peas are still months away from harvest (we just seeded them last weekend!) this meal is easily made possible with frozen peas from last year. And trust me, if spring peas aren’t yet popping up at your local farmers markets it’s worth a trip to the grocery store or searching the back corner of your freezer for some green peas because I have a feeling this may become a new favorite appetizer for a lot of you!
I created these little fritters for my friends over at Amity Vineyards. Their spring wine club bottles are being released next month and I had a lot of fun pairing the wines with some seasonal, local fare. I’ll be sharing three recipes here in the coming weeks and I can’t wait for you to taste the flavors of the season and hopefully pair these recipes with some of their lovely wines. If you are not familiar with Amity Vineyards I’m excited to introduce you to them! They make beautiful tasting wines and I absolutely adore their wine makers and the whole darn team over there. You can join their wine club (they ship to most states!) or head to their website and see where you can pick up bottles at local shops in your neck of the woods.
I paired these pea and feta fritters with the Amity Riesling and it was a match made in heaven. Absolutely lovely and a great appetizer to share on the back deck on a sunny spring evening with family and friends (socially distanced of course!) I’ll definitely raise a glass to brighter days and connecting with loved ones after such a long winter.
Cheers from Tumbleweed Farm.
Pea & Feta Fritters with Yogurt
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 10-12 fritters
- 10-ounces of fresh or frozen sweet peas (if frozen thawed)
- 3 large eggs, beaten
- 1 clove of garlic, minced
- ¼ teaspoon crushed red pepper flakes
- fat pinch of salt
- ½ cup chopped fresh herbs such as dill, parsley, mint and chives
- 3-ounces feta cheese, crumbled
- 1 cup all purpose flour
- ½ cup ghee, bacon fat or oil for frying
- 1 cup plain whole milk yogurt
- squeeze of fresh lemon juice or dash or red wine vinegar
- Flakey sea salt
- Bring a medium sized pot of water to a boil. Add the peas and boil for 3 minutes or until bright green and tender. Remove from the heat and rinse under cold water.
- In a large bowl whisk together the beaten eggs, garlic, pepper flakes, salt herbs and cheese. Gently whisk in the flour and stir until evenly combined.
- Heat the cooking fat in a large cast iron pan over medium-high heat. Form the batter into small patties (about ¼ cup of batter per patty) and fry until golden brown and cooked through (about 2-3 minutes per side).
- In a bowl whisk together the yogurt with the lemon juice and fat pinch of salt.
- Serve patties with the yogurt and glass of Riesling.
Notes*Use this recipe as a guide and adjust measurements and ingredients as necessary. Cooking times will very from kitchen to kitchen