Tag Archives: fritters

Pea Days

I have a cameo memory from when I was young of sitting on the back doorstep shucking peas in the sunshine with my mum. Peas were super exciting then as although peas were available in cans all year round it was before the frozen pea revolution and canned peas were completely different to fresh peas. Fresh peas were a total treat when they arrived.

We grow peas in our garden. Just for us, not for the shop, because if we were paid to grow, pick and shuck the peas without a mechanised system they would be like gold.

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We just grow them to eat like sweeties when they first ripen and as the crop ripens we always make risi e bisi (a pea risotto) and summer vegetable pilafs, paellas and salads but after that we begin to scratch our heads and the peas keep coming. It’s a real grow your own phenomenon, the all or nothing syndrome and when the peas ripen they need eating as it’s obvious they should not go into the freezer.

This is new recipe that we’ve enjoyed this summer. It was inspired by a recipe from Spain called Tortillitas de Camarones which are crispy little fritters made with baby shrimp. Last autumn we visited Sanlucar de Barrameda in the very south of Spain and I have happy memories of bars where camarones were served as tapas on the terraces, usually with an accompanying glass of chilled manzanilla, the local sherry.

I became addicted to these thin crispy fritters and when I got home I tried to make my own. They weren’t quite the same and it wasn’t only the lack of sunshine that was missing  so I googled the problem and after reading many recipes and watching a particularly edifying YouTube tutorial I cracked it!

You might be wondering at this stage what this has to do with the peas, well I discovered they are an excellent addition to this recipe, either peas and shrimp or peas alone. Both work very well and the peas alone are suitable for vegans which is always a bonus.

There are couple of little tricks involved so read the recipe carefully before you begin.

Use a combination of gram flour and white rice flour if you want the fritters to be gluten-free. The water needs to be chilled and sparkling gives the best results

 

Pea fritters – Tortillitas de Guisantes

 

200g peas – fresh or defrosted

1 small onion

90g gram flour

40g white flour or rice flour

¼ tsp turmeric

A little lemon zest

1 tbs finely chopped parsley

Chilled sparkling water

Oil to fry

 

Pod or defrost the peas.

Sift the gram flour and regular flour or cornflour into a bowl. Add half teaspoon salt and turmeric. Stir to mix.

Peel and finely chop the onion small and finely chop the parsley. Zest a few swipes of lemon for the mix

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Put everything except for the water into the bowl and mix well then start stirring in the chilled water until the batter has a medium pouring consistency, like a crepe pancake mix or pouring cream.

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Heat 4cms oil in a frying pan or wide based saucepan and when it is hot add a tablespoon of the fritter mix, spread it a little with the spoon after it goes into the pan, spreading the fritter with the back of the spoon under surface of the oil., it should be bubbling just below the surface. You need to do this quickly. Repeat but don’t overcrowd the pan.

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Cook each side for 2-3 minutes, until golden. Lift onto kitchen paper then cook the next batch. It’s a good idea to stack the fritters like dishes so the oil drains off both sides.

Serve with lemon wedges

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In Anticipation of Peas

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It’s a busy time in the garden, lots to sow, transplant and weed but not a vast selection to eat. There are plenty of green things – salad leaves, herbs, baby spinach, a few bolting leeks but for the rest we are waiting.

This recipe is in anticipation of the peas.

Our peas are about 15cms tall and on the up, beginning to climb their chicken wire fence. There’s a way to go but they’re coming

There is still time to plant peas if you have the space. They enjoy the Irish climate and providing the mice don’t eat the seeds will soon emerge and start climbing up, grasping with tiny tendrils to whatever is close by so it’s best to make a fence to keep them where you want them.

The main reason I plant pod peas is because they are so sweet. We snack on them in the garden so probably only half the harvest hits the kitchen.

The secret with peas is to eat them as soon as you pick them, before the sugars convert to starch. This is why frozen peas are so successful and indeed can be superior to pod peas.as unless they were recently picked they will have become a little starchy.

These little green orbs have a lot going for them as they are a source of plant-based protein, officially a legume not a vegetable. Paired with eggs, a little fresh goats cheese or yoghurt to make a complete protein this makes a nutritious vegetarian option that is easy and fast to make.

I was going to make the recipe in the blender but there was a power cut so instead of buzzing the mix I got stuck in with  a potato masher  and the result was chunky pea in batter delicious so the recipe can be made either way. If you use a blender pulse buzz and stop before the mix is smooth.

We’re using Sunview fresh goats cheese, which comes from Kilmichael near Macroom. Goats cheese has a dodgy reputation but this new season fresh cheese is creamy and delicious, not in the least bit goaty.

If you can’t handle goats cheese use a little feta or leave it out.

We ate these with mint and yoghurt sauce and salad on the side.

 

Pea fritters

 

300g peas

3 eggs

3-4 spring onions

zest of half a lemon

50g crumbled fresh goats cheese

50g cornflour

½ tsp baking powder

½ tsp salt

oil to fry.

 

Bring apot of water to the boil , add the peas then cook for 3-4 minutes. Drain and refresh under the cold tap then put aside .

Crack the eggs into a bowl. Seive the cornflour and baking poiwder then whisk into the eggs together with the slat.

Finely chop the spring annions then stir into the batter with the lemon zest, goats cheese and peas. Mash with apotato masher to crush the peas.

Heat a frying pan, pour in a little oil – enough ti just cover the bottom of the pan. Spoon in 3 or 4 tablespoons of the batter, allowing each fritter to spread but not join up. Turn the heat to medium and fry the fritter for 2-3 inutes then flip over and cook the otherside. Repeat until the mix is used up. I made 10 fritters.

 

Mint Yoghurt Sauce

 

250mls Greek yoghurt

1 tbs finely chopped mint

salt. And cracked black pepper.

 

Mix te yoghurt and finely chopped mint together then season with salt and cracked black pepper.