top of page

Pea Fritters

Natalie Faber




  • 1L milk

  • 1 lemon

  • Fritters:

  • 500g frozen peas

  • 3/4 cup flour

  • 3 eggs

  • 180g feta cut into cubes

  • 120g ricotta (if not making from scratch)

  • 1.5 teaspoons baking powder

  • 1 lemon

  • Salt

  • Oil for frying

Dipping sauce:

  • 4-5 tablespoons greek yoghurt

  • 2 teaspoons cumin

  • lemon juice (1 cheek)

On the side:

  • 1 cucumber (ribboned)



1. Add milk to saucepan on high heat

2. When milk comes to boil add lemon juice

3. Milk should start to split into curds and whey

4. Drain off whey (can keep for protein smoothies)

5. Keep ricotta


1. Pour hot water over frozen peas to bring to room temp and strain

2. Mash peas (keep them textured)

3. Add flour, 3 eggs, feta cubes, ricotta, baking powder and zest of lemon to the peas and mix

4. Shallow fry quenelles of fritter mixture in oil (make sure oil is bubbling around fritters for correct temp)

5. Remove from oil and drain on paper towel

Dipping sauce:

1. Mix yoghurt with juice of 1 lemon cheek and cumin

2. Add pinch of salt

bottom of page