This Pea Fritters recipe is one of my favorite ways to turn a bag of frozen peas into something fresh and satisfying. The fritters are crisp on the outside, soft inside, and full of bright flavor from lemon zest and Parmesan.
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Why This Recipe Stands Out
I love making these Pea Fritters when I want something quick, fresh, and full of flavor. They’re simple to put together but taste like a meal you’d order at a cozy café. Here’s what makes them special:
- Bright, Fresh Flavor: The combination of green peas, lemon zest, and Parmesan gives these fritters a light, sunny flavor that feels like spring on a plate. It’s the same kind of freshness I love in my Beet And Zucchini Fritters.
- Crispy Outside, Soft Inside: Each fritter fries up golden and crisp on the outside while staying tender and moist inside. The mix of quinoa and peas gives them the perfect texture balance.
- Quick and Easy: From start to finish, this recipe takes about 30 minutes. It’s one of those meals that feels effortless but still looks and tastes impressive.
- Naturally Wholesome: Packed with protein from peas and quinoa, these fritters are a great vegetarian option that actually fills you up. They’re satisfying without feeling heavy, much like my Cauliflower Cakes With Feta And Dill.
- Perfect Pairings: The creamy Greek yogurt sauce and crisp radish salad bring everything together. The cool, tangy sauce and peppery greens make each bite balanced and fresh.
Key Ingredients
- Frozen Green Peas – Thawed and lightly smashed, they add sweetness, color, and a soft texture to the fritters. Fresh peas work too if they’re in season.
- Quinoa – Adds protein and a slightly nutty flavor while helping the fritters hold together. Cooked rice or couscous can be used instead.
- Panko Breadcrumbs – Give the fritters a light, crisp texture. Regular breadcrumbs or crushed crackers can be substituted.
- Egg – Acts as a binder to hold all the ingredients together. For a vegan option, use a flax egg.
- Turmeric Powder – Adds a warm, earthy flavor and a beautiful golden color.
- Cumin Powder – Brings a subtle spice and depth that complements the peas perfectly.
- Garlic – Freshly minced garlic adds a savory note to both the fritters and the sauce.
- Parmesan Cheese – Gives the fritters a salty, nutty flavor. You can use Pecorino Romano or nutritional yeast for a dairy-free version.
- Lemon Zest – Brightens the flavor and balances the richness of the fritters.
- Greek Yogurt – The base for the creamy sauce that pairs perfectly with the fritters.
- Sour Cream – Adds tanginess and smooth texture to the yogurt sauce. You can use all Greek yogurt if you prefer.
- Mixed Greens – A fresh base for the salad. I like using spinach and arugula, but any tender greens will do.
- Cucumber – Adds crunch and freshness to the salad.
- Radishes – Provide a peppery bite that contrasts nicely with the sweet peas.
- Feta Cheese – Adds creaminess and a salty flavor to the salad. Goat cheese or ricotta salata can be used instead.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Grain Options: I like using quinoa for its nutty flavor, but cooked bulgur, couscous, or even brown rice work just as well. Use whatever you have on hand.
- Cheese Choices: Parmesan adds a nice salty bite, but you can swap it for Feta, goat cheese, or even shredded cheddar for a different flavor.
- Spice Adjustments: Try adding a pinch of chili flakes or smoked paprika if you want a little heat. You can also skip the turmeric and use curry powder for a warmer flavor.
How to Make Pea Fritters
Step 1: Combine quinoa, water, and ½ teaspoon of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed and quinoa is cooked.
Step 2: In a large mixing bowl, add smashed green peas, cooked quinoa, egg, remaining salt, turmeric, cumin, garlic, Panko breadcrumbs, Parmesan, and lemon zest. Mix until well combined.
Step 3: Heat about 3 tablespoons of olive oil in a medium non-stick pan over medium heat.
Step 4: Scoop about ¼ cup of the pea mixture and shape it into small patties with your hands.
Step 5: Place the patties in the hot pan and cook for 3–4 minutes on each side until golden brown. Transfer to a paper towel-lined plate to remove excess oil.
Step 6: In a small bowl, mix Greek yogurt, sour cream, garlic, salt, and black pepper to make the sauce. Set aside.
Step 7: In a medium bowl, combine mixed greens, cucumber, radishes, and Feta. Drizzle with olive oil and season with salt and pepper. Toss gently to coat.
Step 8: Serve the warm fritters with the yogurt sauce and radish salad on the side. Enjoy immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Pea Fritters
Main Dishes
- These Pea Fritters make a light and fresh side for so many meals. We love serving them with Apricot Glazed Chicken for a sweet and savory combination that feels special but easy.
- They’re also great next to Chicken Thighs with Bell Peppers or Chicken Rice Pilaf for a wholesome dinner everyone enjoys.
- If you’re in the mood for pasta, try them alongside Chicken Ragu Pasta for a cozy, balanced meal.
Side Dishes
- For a veggie-packed plate, pair these fritters with Best Ever Skillet Green Beans or creamy Mashed Potatoes With Creme Fraiche.
- They also taste wonderful with Potato Rosti With Parmesan And Goat Cheese or a simple bowl of Pasta e Piselli for a comforting, all-vegetarian meal.
Frequently Asked Questions
Yes, fresh peas work perfectly in this recipe. Just blanch them for a few minutes until tender, then mash lightly before mixing with the other ingredients.
Replace the egg with a flax egg and skip the cheese, or use a dairy-free alternative. The fritters will still hold together nicely and taste fresh.
Yes, you can bake them at 400°F (200°C) for about 15–20 minutes, flipping halfway through. They won’t be quite as crisp as pan-fried, but they’ll still be delicious.
Store leftover fritters in an airtight container in the fridge for up to 3–4 days. Reheat gently in a pan or oven until hot, and enjoy with fresh salad or sauce.
Absolutely. Let them cool completely, then freeze in a single layer before transferring to a container or freezer bag. Reheat in a skillet or oven until warmed through.
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Recipe
Pea Fritters
Ingredients
For Green Peas Fritters
- 1 cup frozen green peas thawed and finely smashed
- ¼ cup uncooked quinoa
- ¾ cup water
- ¼ cup Panko breadcrumbs
- 1 large egg
- 1 teaspoon salt divided
- ¼ teaspoon turmeric powder
- ¼ teaspoon cumin powder
- 1 large garlic finely minced
- ¼ cup Parmesan cheese grated
- ½ lemon zested
- olive oil for frying
For Greek Yogurt Sauce
- 2 tablespoons greek yogurt
- 1 tablespoon sour cream
- 1 clove garlic finely minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
For Green Peas Fritters
- In a small sauce pan, combine water, quinoa and ½ teaspoon of salt. Bring to a boil, then reduce to simmer, cover with a lid and cook the quinoa until it absorbed all water and is cooked through, about 15 minutes.
- In a large mixing bowl combine green peas, cooked quinoa, egg, spices, Panko, Parmesan and lemon zest. Mix well.
- In a medium non-stick pan heat olive oil, enough to cover the bottom of the pan, about 3 tablespoons. With your hands, take about ¼ of a cup of quinoa pea mixture and form small patties. Fry for 3-4 minutes on each side until nice and golden from the sides. Transfer to a paper towel.
For Greek Yogurt Sauce
- In a small bowl, combine all ingredients for the sauce and serve with the fritters.
For Radishes Salad
- In a medium mixing bowl, combine mixed greens, cucumber, radishes and Feta. Drizzle with olive oil and season with salt and pepper.
- Enjoy!
Notes
- Smash the peas just enough to keep some texture. A few whole bits give the fritters a nice bite.
- Make sure the quinoa is fully cooked and cooled before mixing. Warm quinoa can make the mixture too soft to shape.
- If the mixture feels too wet, add a little more Panko until it holds together easily.
- Use a non-stick pan and heat the oil well before adding the patties. This helps them brown evenly and prevents sticking.
- Don’t overcrowd the pan. Fry in batches so each fritter gets crisp and golden.
- Drain the cooked fritters on paper towels to remove extra oil and keep them light.
- For extra flavor, mix in chopped herbs like parsley, mint, or dill before shaping the patties.
- Serve the fritters warm with the yogurt sauce for the best texture and taste.
- You can make the yogurt sauce a few hours ahead and keep it chilled until serving.
- Store leftover fritters in the fridge for up to 3 days. Reheat in a skillet or oven to bring back their crispness.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
cookilicious says
I just love all the components in this recipe..the radish salad, greek yogurt & the pea fritters..yummm!
Iryna says
Thank you!