Spring Pea Fritters with Whipped Feta are a celebration of spring’s arrival, transforming sweet, vibrant peas into golden, crispy fritters that burst with fresh flavor in every bite. These light, airy fritters showcase peas at their peak – bright green, tender, and naturally sweet – bound together with a delicate batter that becomes beautifully crispy when fried. What makes these fritters extraordinary is how they capture the essence of spring in a single bite, with the peas’ natural sweetness enhanced by fresh herbs and a hint of lemon. The whipped feta accompaniment is pure genius – creamy, tangy, and luxuriously smooth, it provides the perfect cooling contrast to the warm, crispy fritters while adding a Mediterranean touch that elevates the entire dish. The combination of textures is sublime: crispy exterior giving way to tender peas and fluffy batter, all enhanced by the cloud-like whipped feta that melts on your tongue. This recipe makes about 20 small fritters, serving 4 to 6 people as an appetizer or light lunch, and represents the kind of seasonal cooking that makes spring feel truly special.
Ingredients
For the pea fritters:
- 2 cups fresh or frozen peas (thawed if frozen)
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 large egg
- 3/4 cup sparkling water or club soda
- 2 tablespoons fresh mint, finely chopped
- 2 tablespoons fresh dill, chopped
- 2 green onions, finely chopped
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the whipped feta:
- 8 oz feta cheese, crumbled
- 4 oz cream cheese, softened
- 1/4 cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1/4 teaspoon white pepper
For garnish:
- Fresh pea shoots or microgreens
- Lemon wedges
- Extra fresh herbs
Creating Cloud-Like Whipped Feta
Start with the whipped feta since it benefits from chilling before serving. In a food processor, combine the crumbled feta, softened cream cheese, Greek yogurt, olive oil, honey, lemon juice, and white pepper. Process for 2 to 3 minutes until the mixture becomes completely smooth and light, scraping down the sides as needed. The texture should be fluffy and spreadable, similar to thick whipped cream.
Transfer the whipped feta to a serving bowl and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld while the texture becomes even more luxurious and pipeable.
Preparing the Pea Base
If using fresh peas, blanch them in boiling salted water for 2 minutes, then immediately transfer to ice water to stop cooking and preserve their bright color. Drain thoroughly and pat dry. If using frozen peas, simply thaw and pat dry. Roughly mash about half of the peas with a fork, leaving the rest whole for texture. This combination gives you the best of both worlds – pea flavor throughout the batter plus whole peas for bursts of sweetness.
Making the Light Fritter Batter
In a large bowl, whisk together the flour and cornstarch. In a separate bowl, lightly beat the egg and then whisk in the sparkling water. The bubbles in the sparkling water help create an incredibly light, airy batter that fries up crispy rather than heavy.
Pour the wet ingredients into the dry ingredients and whisk just until combined. A few lumps are fine – overmixing will develop the gluten and create tough fritters. Gently fold in the mashed and whole peas, fresh mint, dill, green onions, lemon zest, salt, and pepper until just incorporated.
Frying to Golden Perfection
Heat about 2 inches of vegetable oil in a heavy-bottomed pot to 350 degrees Fahrenheit. Use a thermometer to maintain the proper temperature throughout frying. Working in small batches, carefully drop spoonfuls of the pea batter into the hot oil, using about 2 tablespoons of batter per fritter.
Fry for 2 to 3 minutes until the bottoms are golden brown, then flip and fry for another 1 to 2 minutes until golden all over. The fritters should puff up and become crispy while maintaining a tender, fluffy interior. Transfer to a paper towel-lined plate to drain excess oil.
Serving with Style
Arrange the warm fritters on a serving platter alongside the chilled whipped feta. The temperature contrast between the hot, crispy fritters and the cool, creamy feta is part of what makes this combination so delightful. Garnish the platter with fresh pea shoots or microgreens for an elegant touch that reinforces the spring theme.
The Perfect Bite
To eat, either dollop whipped feta on top of each fritter or use the fritters as vehicles for scooping up the creamy feta. Each bite should include the crispy exterior of the fritter, the sweet pop of peas, and the cooling richness of the whipped feta. The fresh herbs provide aromatic notes while the lemon brightens everything.
Timing and Temperature Tips
These fritters are best served immediately while they’re still hot and at their crispiest. If you need to keep them warm, place them on a wire rack in a 200-degree oven for up to 30 minutes. Avoid covering them, as this will trap steam and make them soggy.
Seasonal Adaptations
While this recipe celebrates spring peas, you can adapt it throughout the year. In summer, try adding fresh corn kernels alongside the peas. In fall, substitute edamame for a different but equally delicious green option. The whipped feta base is versatile enough to complement many vegetable variations while maintaining that luxurious, creamy contrast that makes these fritters so special.
