Making pea fritters in a pan is not only fun but also an alternative and low-carb way to enjoy peas.
A recipe where we can use both fresh peas which are in season now and frozen ones. The difference is in the cooking; because frozen ones cook in just a few minutes compared to fresh ones… the choice is entirely personal!
I can assure you they are really tasty and delicious! Just like those with broccoli, they are also an alternative way to serve these legumes rich in vitamins, magnesium, phosphorus, and fiber.
Quick and easy, beautifully green, and tasty; are you ready to make a nice batch of pea fritters in a pan?
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 137.24 (Kcal)
- Carbohydrates 12.65 (g) of which sugars 4.12 (g)
- Proteins 5.71 (g)
- Fat 7.65 (g) of which saturated 1.26 (g)of which unsaturated 0.80 (g)
- Fibers 5.06 (g)
- Sodium 65.31 (mg)
Indicative values for a portion of 34 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.1 lbs peas (equivalent to 6.3 oz shelled)
- 1 egg
- 0.25 pea flour (or whole wheat)
- 0.21 oz mixed seeds (equivalent to one tablespoon)
- 1 pinch fine salt
- pepper
- Half teaspoon dried onion (or fresh onion to taste)
- extra virgin olive oil (to cook the peas)
- extra virgin olive oil
Tools
To blend, you need a good chopper, like this one I suggest, which happens to be the one I use
- Chopper
Steps
– Shell the peas, rinse them under running water, and then cook them in a saucepan with a drizzle of oil and dried onion (or finely chopped fresh onion). Cook for about 15/20 minutes then blend them, except for 2 tablespoons that we will add once a coarse puree is obtained.
– In a bowl, beat an egg seasoned with a pinch of pepper; add the peas (the puree mixed with whole ones), add the flour, season with a pinch of salt and a tablespoon of mixed seeds. Mix everything together.
– Grease a pan with a little oil and cook the mixture in spoonfuls, turning only once when a crust has formed on the bottom. Place them on a plate with absorbent paper as they are ready.
– Serve hot or warm.
Notes:
– If using frozen peas, consider the cooking times indicated on the package… then proceed as per the recipe.
