Green Pea Fritters? Never heard of them, never had them. So, why not make them? Obviously, my interpretation would be vegan, gluten-free, but certainly tasty. Why transform? First, it is healthier. Second, we are vegan. Third, and very important to me, gluten-free. All the inspiration I needed.
First, what the heck is a fritter?
Wikipedia’s description of a fritter: A fritter is a fried food usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, vegetables or other ingredients. Often made as a snack, commonly thought of as “street food” or “market-style” eating. I’m in. So L
First, the changes to traditional fritters still have to maintain their shape and flavor. Second, the recipe must have a vegan egg substitute to bind. Flax-egg is my go-to. Third, GF flour and baking powder. Then, plant-based milk. Nevertheless, no flavor or texture loss, a
All about the peas
Moreover, the peas matter. Frozen peas are an easy, great alternative to fresh. You want fresh? Go for it. Me, frozen is easier and I usually have them on hand. You never know when inspiration will seize the moment. In other words, stock your freezer with organic veggies so you have ingredients on hand when the need arises.
Fritter means fried food. Fried gives the fritter a golden brown outer shell, but with a soft warm inside. Easy to grab and pop in your mouth. So don’t feel guilty just because of its name. However, if the oil isn’t your thing, bake them!
Baked fritters don’t get as golden brown and can get a little dry. However, if sprayed with light cooking oil on both sides, you’ll achieve a light brown surface. Not as easy to grab. Still, has great flavor in addition to being healthier and less greasy.
Finally, top these little suckers with anything that floats your boat. Get creative. Fresh herbs or dry if needed, vegan feta, onions, seeds, nuts, dried fruit endless options. In reality, if you don’t like what you topped your green pea fritter with, wipe it off. Who cares? Try again.
The end results of this dish come together easily and seamlessly. Make them for a light spring dinner treat, lunch, appetizer or snack. Perfect! No one will miss the meat or gluten. And finally, friends and family will love these green beauties.
Have fun in the kitchen, don’t take yourself too seriously. Subscribe, share, and let me know how “YOU” made it your own. Share your positive comments and suggestions. Love from VGFL.
- 2 cups frozen or fresh peas
- 1/2 cup red onions chopped
- 1 flax-egg notes
- 1/2 cup plant based milk
- 2/3 cup gluten free flour
- 1 teaspoon baking powder
- 1/2 teaspoon Himalayan salt or regular salt
- 2 teaspoons dill chopped
- 1 tablespoon olive oil
- 1/4 cup vegan feta optional
- fresh dill
- red onion chopped
- raw pumpkin seeds
- Thaw frozen peas.
- Place peas, and onion into food processor and pulse a couple of times.
- To the processor, add flax-egg, milk and fresh dill to pea mixture pulse again until mixed, but not completely pulverized. Leaving a few peas partially intact.
- Using a large bowl mix the GF flour, baking powder, and salt together. Now add the wet ingredients fold together. The batter will be wet.
- Heat a large fry pan over medium-high heat, add oil, then fry tablespoon size patties until golden about 5-8 minutes flip and repeat.
- Serve warm or room temperature. Top with vegan feta crumbles, finely diced red onion, pumpkin seed and a sprig of dill.