Pea and Parmesan Fritters

Pea and Parmesan Fritters

0 from 0 votes
Recipe by Nici Wickes Course: Lunch, DinnerCuisine: VegetarianDifficulty: Easy


Prep time


Cooking time


Total time



Oh how I love these fritters! Minty and cheesy they’re always a hit with the whole family.


  • 3 cups frozen peas

  • 1 cup grated parmesan (or pecorino) + extra to serve

  • Small handful mint leaves, shredded

  • 3 eggs

  • 4 tbsps self-raising flour (can use GF + 1/2 tsp baking powder)

  • 3 tbsps olive oil

  • 1/2 tsp salt + black pepper

  • 1/4 cup cooking oil for frying

  • 1/2 cup sour cream or crème fraiche

  • Plum sauce or chutney to serve


  • Pour boiling water over frozen peas, sit for 2 minutes then drain well.
  • Blend cooked peas in a food processor until part-mashed. Add in cheese, mint, egg, flour, oil and seasoning and pulse until combined.
  • Heat half the cooking oil to medium in a large pan and drop large tablespoons
  • of batter into pan. Cook for 3-4 minutes until well-golden, then flip and cook
  • until cooked through. Do this in batches and add more oil as you go needed.
  • Serve fritters with dollops of crème fraiche or sour cream and your fave sauce
  • or chutney.


  • It’s important to not overcrowd the pan with too many fritters. Let the fritters cook well on the first side so that they’re easy to flip… People often try to turn them too soon!
  • Recipe and Food Stylist: Nici Wickes
  • Image: Todd Eyre Photography
Scroll to Top