It’s hard to escape the lure of these vibrant green fritters. Fluffy, and cheesy, they are quintessential spring on a plate. Made with chickpea flour for a power-packed protein and fibre boost (and gluten free). Top with fresh ricotta cheese, or a poached egg for your St. Patrick’s brunch party.
It is also the perfect recipe for those little helping hands in the kitchen. Getting children involved in the process is a fun way to always getting them interested in what they eat, including green foods.
Green Pea Fritters with Chickpea Flour
3 cups (750 mL) frozen green peas, divided
2 tbsp (30 mL) fresh parsley, chopped
1 green onion, chopped
3 large whole eggs
1/3 cup (70 mL) ricotta cheese
½ cup (125 mL) chickpea flour
½ cup (125 mL) hemp hearts
1 tsp (5 mL) baking powder
2 tbsp (30 mL) canola oil
Steam frozen peas for 3 minutes. Drain.
Add 1 ½ cups cooked peas, onion, and parsley to food processor, and pulse until smooth.
Transfer pureed pea mixture to medium mixing bowl. Add eggs, ricotta. Stir to combine.
Add baking powder, hemp hearts, and chickpea flour. Mix until batter forms.
Gently fold in remaining steamed peas for texture, and yumminess.
Heat pan to medium, and lightly coat with oil. Add dollop of batter into pan, and cook for 2-3 minutes per side or until fritter is golden, and fluffy.
Substitute with rolled oats if you don’t have hemp-hearts on-hand.
Cook fritters in a cast-iron skillet for added iron, and a beautiful golden crust.
Garnish with extra ricotta, or a poached egg and fresh pea shoots.