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5 from 1 vote

Middle Eastern Pea Fritters

Learn how to make healthy vegetarian Pea Fritters. Our easy Middle Eastern fritters feature spinach, spices, fresh herbs & creamy lemon dip.
Servings: 10
Calories: 262kcal

Ingredients

Sauce

  • 1 1/4 cups Sour cream
  • 1 tbsp Sumac
  • 1 Lemon juiced and zested
  • 1 tbsp Olive oil
  • 1/4 tsp Kosher salt

Pea Fritters

  • 7 1/2 cups Baby spinach
  • 2 1/2 cups Frozen peas defrosted
  • 2 Preserved lemons flesh and seeds discarded, finely chopped
  • 1 Green chile seeds and chopped
  • 3 Eggs beaten
  • 6 tbsp Ricotta cheese
  • 1/3 cup Cornstarch
  • 3 tbsp Za'atar
  • 1/4 tsp Chili flakes
  • 1/3 tsp Ground cardamom
  • 1/4 tsp Ground aniseed
  • 3/4 cup Mint leaves chopped
  • 3/4 cup Parsley chopped
  • 3/4 cup Dill chopped
  • Salt and Pepper
  • 7 tbsp Vegetable oil
  • 1 Lemon cut into wedges

Instructions

  • To make the sauce simply place all ingredients in a bowl and whisk until combined. Store in fridge until ready to serve.
  • Line baking sheet with paper towels. Bring a medium saucepan of salted water to boil and add spinach. Stir until wilted then drain through a sieve. Rinse under cold water to stop the spinach from cooking. Transfer to the prepared baking sheet, spread out and let dry for at least 5 minutes. Finely chop spinach, the place in large mixing bowl and set aside.
  • Place peas in a food processor, pulse until roughly crushed, and then add spinach along with preserved lemon, chile, eggs, ricotta, cornstarch, za'atar, chile flakes, cardamom, aniseed, mint, parsley, dill, 1 tsp salt and a few grinds of cracked black pepper.
  • Preheat oven to 400 F. Line a plate with paper towels, and a baking sheet with parchment paper.
  • Pour the oil into a large frying pan and and place over medium heat. Once hot, use two small spoons to scoop up the mixture, approximately 3 inches wide and 3/4 inch thick. Carefully lower into oil - you should be able to fit 3 fritters at a time. Fry 3-4 minutes, turning once to brown both sides.
  • Transfer fritters with a pancake flipper to prepared plate while you continue cooking remaining fritters. Once they are all fritters, lay the fritters out on the prepared baking sheet and bake for 4-5 minutes.
  • Serve warm with the sauce and wedge of lemon for spritzing.

Nutrition

Calories: 262kcal | Carbohydrates: 15.9g | Protein: 7.7g | Fat: 19.8g | Saturated Fat: 6.8g | Cholesterol: 65mg | Sodium: 144mg | Potassium: 476mg | Fiber: 4g | Sugar: 2.8g | Calcium: 182mg | Iron: 4mg