Green Pea Fritters
Ingredients
Directions
Ingredients
1 tsp
salt, plus more for water
1 lb
frozen green peas, thawed
1
garlic clove, minced
¼ c
coarsely chopped fresh parsley
3 tbsp
coarsely chopped fresh mint
3 tbsp
coarsely chopped fresh chives
1 tsp
finely grated lemon zest
½ tsp
freshly cracked black pepper
½ c
sour cream
2 lg
eggs, lightly beaten
2 tbsp
fresh lemon juice
½ c
all-purpose flour
3 tbsp
clarified butter, for the pan
Green Pea Fritters
Conquer homemade brunch with Joy Wilson’s book, Over Easy, with plenty of ideas for eggs, bacon or bread.
These are not maple syrup-doused pancakes. They’re the savory sort and super versatile. You can substitute half of the peas for sweet corn, if you like, and try serving with poached or fried eggs for a simple breakfast. I love to top the warm fritters with smoked salmon, a dollop of sour cream, and fresh herbs, too.
6 servings
- Bring a medium pot of salted water to a boil. Add the peas and cook for 4 minutes, until warmed through. Drain and transfer to the bowl of a food processor fitted with the regular chopping blade. Add the garlic, parsley, mint, chives, lemon zest, 1 teaspoon salt, and pepper. Pulse for 30 seconds to just combine.
- In a small bowl, whisk together the sour cream, eggs, and lemon juice. Add the sour cream mixture to the food processor and pulse for about 2 minutes, until the mixture is well combined and the peas are broken down. Transfer to a medium bowl, stir in the flour, and let rest for 10 minutes.
- On a griddle or in a nonstick skillet set over medium heat, melt 1 tablespoon clarified butter. Scoop ¼-cup portions of the batter onto the griddle and flatten slightly. Cook for about 2 minutes, until golden brown. Flip and cook for 2 more minutes, until golden on the second side. Transfer to a wire rack. Repeat with the remaining batter, adding more clarified butter to the pan as necessary. Serve warm.
Reprinted from Joy the Baker Over Easy. Copyright © 2017 by Joy the Baker, Inc. Interior and cover photographs by Jon Melendez. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
