Vegetable fritters are a great way of serving vegetables to those who are not particularly fond of it. They’re also a great way to use lunch leftovers.
By Tamara Novacoviç
Pea fritters are among my favorites. I like the color, it kind of screams “summer” and “sunny days”. Bright colored meals can really make your day better…
Fritters are really easy to prepare and are great served with steamed rice or sauce. I always choose yogurt sauce to go with these, as it pairs perfectly with peas. Some mint would be great as well, but this time I used dill. You can really use whatever sauce you like, just make sure it pairs nicely with vegetables you used in your fritters.
I’m particularly fond of these as peas are from my mom’s new garden.
- 7 oz (200 g) peas
- 1 tsp salt
- 2 tbsp milk
- ½ cup (60 g) whole wheat flour
- 1 tsp baking powder
- 1 egg
- 7 oz (200 g) Greek-style yogurt
- 1 tsp dill
- Cook peas in salted boiling water for 5 minutes. Rinse under cold water and mash with fork. Add the rest of the ingredients, combine well. Shape into fritters. Fry them on a skillet (using olive oil) until golden brown on each side.
- Place on paper towels that will soak up oil.
- Combine yogurt with the rest of the ingredients and serve with fritters.