From cooking with cups came the first thing that I tried which was this pea mint and feta fritter recipe. Fritters involves making a batter. Batters are very much like cakes in that you need the right balance of ingredients for the mixture to work. This recipe uses frozen peas which I always have in the house along with feta, again I usually have a block of feta in the fridge. Feta is a useful thing to have in the fridge as it usually has a long expiration date so you can buy it cheaply and then just leave it to crumble onto a salad or in this case, add to the pea, mint and feta fritters.
I try and grow herbs in my tiny courtyard garden. (We have no grass as there would be a messy incident if we had to determine as a family, whose job it is to cut it). Mint is something that is robust and doesn’t need too much attention. Advice would be to grow it in a pot as it can be invasive if you plant it in the ground. I also got some lemon mint from a stall in Bath Green Park market during lock down and that adds a different flavour.
Ingredients
Basic Batter:
2/3 cup self raising flour
1/2 cup milk
2 eggs
Flavours:
2 cups frozen peas
200g (standard block) of feta
1/2 tablespoon chopped mint – or to taste
Method
Take the peas out of the freezer before you start so they have a chance to warm up a bit. Make the batter by combining the milk and eggs, whisking well. Add the flour to a bowl and pour in the milk and eggs and whisk to make a smooth, lump free batter. Add some seasoning if you like at this point but remember feta is salty.
Stir in the frozen peas making sure you break them up as they can clump. Crumble in the feta then fold in the mint.
Heat a frying pan with some oil – I use olive oil but you can use whatever oil you fancy or a spray if that’s what you like. Drop tablespoons of the mixture in and fry until golden on the bottom then flip and do the same on the other side. When I first tried these, I used too much batter and it was difficult to flip them and they didn’t cook through very well. I like them small and crispy plus if the peas are still frozen you need extra time to cook them. I also love fried cheese so the smaller fritters are just lush.
As the fritters are being batch cooked, keep them warm whilst you cook the next batch. If you are in my house, they get eaten as they are cooked but we are animals. Serve with chutney for some additional flavour and maybe some salad leaves if you fancy.
If you liked this pea mint and feta fritter recipe, you might like my quick oat pancakes that are blitzed with cottage cheese and eggs. The link is below:
https://cookingwithfi.com/quick-pancakes-with-oats-low-fat-cottage-cheese-and-eggs/