These fritters deliver a bold burst of flavour, especially when paired with a tangy accompaniment.

Recipe and photo: Emma Boyd

Serves: 6

INGREDIENTS

For the fritters:
500g peas
1 cup mint
½ cup parsley or basil or combination of both
1 clove garlic
3 eggs, separated
1 small onion, finely chopped
100g feta
100g parmesan
zest of 1 lemon
4 tablespoons flour
1 teaspoon baking powder
butter or oil for frying

For the crème fraiche:
1/3 cup crème fraîche
2/3 cup Greek-style yoghurt
1 small clove garlic, minced
1 tablespoon olive oil, plus more for serving
1 tablespoon capers

METHOD

To make the fritters, put the peas into a heat-proof bowl and pour enough boiling water over them to cover well. Leave for several minutes, then drain. Put two-thirds of the peas into a large bowl along with the herbs and garlic, and blend with a stick blender. Put the egg whites into a bowl and beat until stiff peaks are formed. Add the yolks into the pea mixture along with the remaining peas, onion, feta, parmesan, lemon zest, flour, baking powder and 1/2 teaspoon of sea salt. Mix well to combine. Gently fold in one-third of the egg whites, then add the remaining two-thirds and mix until just combined.

Heat a little olive oil and butter in a heavy-bottomed frying pan and fry the fritters in batches until golden brown and cooked through.

Put the crème fraîche, yoghurt and garlic into a small bowl, season with sea salt and freshly ground black pepper and mix well to combine. Heat the olive oil in a heavy-bottomed frying pan, add the capers and fry until crispy. Remove from the heat and top the crème fraîche with the capers and a drizzle of olive oil.

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