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Pea Fritters
Summer 2010
Pea Fritters
Summer 2010BY: Lucy Waverman
A little nibble with the soup. I love the sweetness of just-picked peas, and shelling them right out of the pod is relaxing—the essence of summer. This is a taste you do not get at other times of the year. Peas that sit around for more than a day or two start losing their essential sweetness even when refrigerated.
½ cup (125 mL) shelled green peas
2 tbsp (25 mL) flour
2 tbsp (25 mL) chopped chives
Salt to taste
2 tbsp (25 mL) butter
1. Bring a small pot of water to a boil. Add peas and cook for 3 minutes or until tender. Drain. Coarsely mash with a fork. Stir in flour, chives and salt until mixture holds together. Divide into 4 portions and form into 4 small patties.
2. Heat butter in a nonstick skillet over medium heat. Add patties and fry for 1½ minutes per side or until lightly golden and cooked through. Serve warm with Icy Pea Soup.
Serves 4
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What to Serve
Pea Fritters
Summer 2010BY: Lucy Waverman
A little nibble with the soup. I love the sweetness of just-picked peas, and shelling them right out of the pod is relaxing—the essence of summer. This is a taste you do not get at other times of the year. Peas that sit around for more than a day or two start losing their essential sweetness even when refrigerated.
½ cup (125 mL) shelled green peas
2 tbsp (25 mL) flour
2 tbsp (25 mL) chopped chives
Salt to taste
2 tbsp (25 mL) butter
1. Bring a small pot of water to a boil. Add peas and cook for 3 minutes or until tender. Drain. Coarsely mash with a fork. Stir in flour, chives and salt until mixture holds together. Divide into 4 portions and form into 4 small patties.
2. Heat butter in a nonstick skillet over medium heat. Add patties and fry for 1½ minutes per side or until lightly golden and cooked through. Serve warm with Icy Pea Soup.
Serves 4