Fried Pea Fritters

This is a back-pocket recipe for anyone with leftover cooked peas and a craving for something fried. The batter is essentially a thick pancake, punched up with curry powder and black pepper so every bite has warmth behind the pea sweetness. Spoonfuls drop straight into hot fat, no piping bag or mold required.

Shallow frying in three-quarters of an inch of oil gives the fritters a golden crust without needing a full deep-fry setup. Because the peas are pre-cooked and the batter is thin, these cook through fast. A slotted spoon and a plate lined with paper towels is really all the equipment you need.

Kitchen Tips

• Keep the oil at 350°F (175°C). Too hot and the outside browns before the middle sets; too cool and the fritters absorb grease.
• Drop the batter gently and do not crowd the pan. Three or four fritters at a time keeps the oil temperature steady.
• Press the peas lightly with a fork before folding into the batter. A little crushing releases sweetness and helps the fritters hold together.
• Serve immediately. Fritters lose their crisp within minutes of cooling.

Variations

• Add grated ginger and chopped cilantro for a more Indian-leaning profile.
• Swap peas for mashed cooked chickpeas or a mix of both for a heartier patty.
• Serve with a tamarind-yogurt dip or mango chutney on the side.