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Garden Pea Fritters

Jane Windham
A delicious way to use fresh garden peas!
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Course Side Dish
Cuisine American

Ingredients
  

For the fritters

For the cucumber sauce

Instructions
 

  • Pulse the cooked garden peas and the fresh mint leaves in a food processor about 8-10 times.
  • Transfer the mixture to a large mixing bowl.
  • Add the chopped onion, beaten eggs, self-rising flour, cream, salt, pepper, and seasoning salt.
  • Mix thoroughly until it resembles pancake batter.
  • Test to see if the batter will hold together to make a patty. If not, add a little more flour until it does.
  • Coat both sides of each patty with a generous amount of panko crumbs.
  • Transfer each patty to a baking pan lined with waxed paper.
  • Cover with an additional sheet of waxed paper and refrigerate at least 30 minutes.
  • When ready to cook, heat the vegetable oil in a frying pan over medium-high heat.
  • Cook the fritters about 2-5 minutes on each side until golden brown.
  • Remove and drain on paper towels.

For the cucumber sauce

  • Mix together the grated cucumber and grated onion with 2 tablespoons each of mayonnaise and sour cream.
  • Add 1 tablespoon fresh squeezed lemon juice and stir again.
  • Top each fritter with a generous amount of the cucumber sauce and garnish with fresh, chopped chives.

Notes

The patties can be refrigerated overnight and cooked the next day. The fritters are even good served cold.
Even picky eaters who hate vegetables will love these!
Keyword easy vegetable side dish
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