No, I haven’t lost my marbles. I know peas are green by default. This recipe, though, also uses marrowfat pea flour from Suffolk company Hodmedod’s, trailblazers in the production and promotion of British-grown beans and pulses.
The flour is tinged a delicate green and has a multitude of uses, including pastry and breads. I love it in these minty little fritters, a British take on the classic American sweetcorn version.
They’re versatile: try them with a dab of mango chutney as a starter to an Indian meal, serve them with marinated griddled halloumi and a salsa for supper, eat them with tomatoes and mushrooms for breakfast (bacon optional but highly recommended for meat eaters).
Frozen peas can be used, defrosted, raw. Fresh peas from the garden may, in season, need to be blanched and drained first. Hodmedod’s offer a mail order service, but if you can’t source their marrowfat pea flour, you can use plain (general purpose) flour.
This isn’t a sponsored post, by the way, I bought the flour retail and made the fritters for love, not money.
Green Pea Fritters
250g peas, defrosted if frozen, blanched if fresh
1 large egg, yolk and white separated
20g marrowfat pea flour flour (2 level US tbsp)
1 medium hot green chilli, or more to taste, de-seeded and finely diced
2 tbsp finely chopped mint leaves
Salt and freshly ground black pepper
20g butter and a small splash of vegetable oil
Drain the peas and mix with the flour, chopped mint and chilli. Stir in the lightly beaten egg yolk and season to taste. Beat the egg white until stiff but not dry and fold gently into the pea mixture.
Heat the butter and oil in a frying pan over a high heat. Drop in the batter, a heaped dessertspoon at a time. Reduce the heat to medium and cook until browned on the bottom, 2-3 minutes.
Turn once and cook the second side. Don’t pat them down and don’t overcook them – they should be golden brown on the outside but fluffy and soft inside. Transfer to a heated plate lined with kitchen paper and continue cooking in batches until you’ve used up the mix. They’re best served straight away.
Definitely worth a go. I’ll buy some frozen peas especially for them.
Thanks, Margaret. I’m honoured! 🙂
Hi Linda going to make your pea frittata but have never use pea flour can you tell me who stocks this please I am in Norfolk so no big supermarkets that near
Many Thanks in anticipation
Hi Steph, glad you like the recipe. If you look in the intro there’s a link to Hodmedod’s, they do mail order and also have a list of stockists in the ‘about’ section of their website. Good luck!
I am triggered. Were I in New England that time of year I would sponsor a St Patrick’s Day breakfast just to feature these, arranged with sliced oranges on a white plate. I’ve written Hodmedod’s to see if they ship to the States. Fingers crossed.
Aw, I’m touched, Chip! Let me know if they can’t and I’ll smuggle some in the post for you. Lx
Thanks for the offer Linda. Hodmedod never did reply so I guess they don’t ship internationally. I get it. I followed Eha’s example below and googled for it around here.
I’m sorry they didn’t get back to you, but I’m glad you found it locally. All the best, Lx
Amazingly a talk with Mr Google informed me that green pea flour is indeed available on line in Australia. Supposedly it originated in Central Asia and spread to the Middle East – something new learned again 🙂 ! I am not a real green pea lover tho’ love the pods – these look so appetizing tho’ that I shall make them using ordinary flour – if we make friends shall research further into the one you used . . . love new ideas !!
So pleased you like the look of the recipe, Eha. Mr Google has his uses, hope you enjoy the fritters. 🙂
these look tasty linda. i do love me some peas:) Never heard of marrowfat pea flour. very intriguing. cheers sherry
Thanks, Sherry. It’s worth seeking out, an interesting ingredient. Lx
They look lovely Mrs P. I could enjoy them with a curry or with chutney. Or with a curry and chutney.
More is the new less. Go for it. Thanks, Conor. xxx