For those nights when you want something quick and easy but also delicious, Annie Bell’s pea-packed fritters (similar to omelettes) should hit the spot.

Annie Bell's Pea and Parmesan Fritters (Con Poulos/Kyle Books/PA)
Annie Bell’s Pea and Parmesan Fritters (Con Poulos/Kyle Books/PA)
Annie Bell's Pea and Parmesan Fritters (Con Poulos/Kyle Books/PA)
Print Recipe
Nutrition Facts
Pea and Parmesan Fritters
Amount Per Serving
Calories 274 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 6g38%
Cholesterol 176mg59%
Sodium 368mg16%
Potassium 222mg6%
Carbohydrates 9g3%
Fiber 3g13%
Sugar 4g4%
Protein 15g30%
Vitamin A 1103IU22%
Vitamin C 27mg33%
Calcium 265mg27%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Pea and Parmesan Fritters

A quick and light supper
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: British
Servings: 4
Calories: 274kcal
Author: Annie Bell

Equipment

  • Saucepan
  • Large bowl
  • Large non-stick frying pan
  • Bowl

Ingredients

For the fritters

  • 2 tbsp extra virgin olive oil plus extra for frying
  • sea salt
  • black pepper
  • 1/2 tsp caster sugar
  • 200 g fresh shelled peas
  • 4 medium free-range eggs
  • 1 tbsp lemon juice
  • 75 g Parmesan freshly grated
  • 4 tbsp coarsely chopped flat-leaf parsley plus extra (optional), to serve

For the rocket salad (optional)

  • large handful of rocket leaves
  • 1 tbsp extra virgin olive oil
  • squeeze of lemon juice
  • handful of Parmesan shavings
  • salt

Method

  • Put the two tablespoons of olive oil in a medium saucepan with three tablespoons of water, half a teaspoon of salt and the sugar. Bring this to a simmer over a high heat, add the peas and cook, tossing occasionally, for about three minutes until just tender, then drain.
  • Whisk the eggs in a large bowl with the lemon juice and some seasoning, then fold in the Parmesan, peas and parsley. You can do this a short time in advance.
  • Heat a large non-stick frying pan over a high heat, add about a teaspoon of oil, then drop tablespoons of the mixture into the pan, spreading them out into omelettes 10cm in diameter. Cook for about one minute each side until really golden. You will need to do this in batches, draining them on a double thickness of kitchen paper as you go, and adding more oil to the pan as necessary.
  • If serving with a salad, toss the rocket leaves with enough olive oil to coat them in a bowl, then season with a squeeze of lemon juice and a pinch of salt. Divide the fritters between four plates, pile the salad on top, scatter over a few Parmesan shavings and drizzle over a little more oil. Alternatively, just scatter the fritters with a little more parsley to serve.

Nutrition

Calories: 274kcal | Carbohydrates: 9g | Protein: 15g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 176mg | Sodium: 368mg | Potassium: 222mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1103IU | Vitamin C: 27mg | Calcium: 265mg | Iron: 2mg

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The Modern Dairy: Nourishing Recipes Using Milk, Yogurt, Cheese And Cream by Annie Bell is published in paperback by Kyle Books.

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