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.