Crisp fritters with creamy feta and a warming harissa yoghurt

These pea and feta fritters are simple, bright and full of contrast. Sweet peas, salty feta and fresh herbs come together in a soft batter, then crisp up beautifully on the Skillet for a golden finish. Served with a cool harissa yoghurt, they make a light, satisfying dish with just enough warmth and richness.

Skillet Cooking

Frying Side Veggie

FOR THE FRITTERS

100g defrosted peas
100g feta, crumbled
Handful of chopped herbs of your choice, basil and mint work well
1 egg
100g plain flour
1 tsp baking powder
3 tbsp yoghurt
Salt and pepper

FOR THE HARISSA YOGHURT

1 tsp rose harissa
2 tbsp yoghurt
A little lemon juice, if needed

Method

HEAT THE SKILLET

Place the Skillet on the Kadai and bring it up to a steady heat.

MAKE THE FRITTER MIX

In a bowl, mix together the peas, feta, herbs, egg, flour, baking powder and 1 tbsp of yoghurt. Season with salt and pepper and stir until combined.

MAKE THE HARISSA YOGHURT

In a separate bowl, mix the remaining 2 tbsp of yoghurt with the rose harissa. Add a little lemon juice if needed to loosen and brighten the sauce.

FRY THE FRITTERS

Add spoonfuls of the fritter mixture onto the hot griddle and cook until golden and crisp on each side.

SERVE

Serve the fritters straight away with a dollop of harissa yoghurt on top.

Created By
Jess Waller

Batchcott & Waller

A self-taught chef with a creative eye and a love of flavour-led cooking, Jess Waller draws on her travels, seasonal produce and relaxed style to create generous dishes made for sharing.