Love & Lemons Spring Pea Fritters with Whipped Feta

If you have frozen peas and eggs on hand, you’re halfway to making these easy one-bowl fritters!  The peas, lemon zest, and dill fill them with bright, fresh flavor, making this one of my favorite light meals in the spring. Serve with dollops of tangy whipped feta and a simple green salad tossed with the lemon vinaigrette on page 135.

From Love & Lemons Simple Feel Good Food © 2023 by Jeanine Donofrio. Excerpted by permission of Avery, an imprint of Penguin Random House LLC. Photography by Eva Kolenko. All rights reserved.

Serves 4

Whipped Feta: 

4 ounces feta cheese, crumbled (1 cup) 

2½ tablespoons extra-virgin olive oil 

1½ tablespoons fresh lemon juice 

1½ teaspoons water

Fritters:

3 large eggs 

3 cups frozen peas, thawed and patted dry 

1½ cups chopped scallions (about 1 bunch) 

⅓ cup finely chopped fresh dill, plus more for garnish 

3 garlic cloves, grated 

1 tablespoon lemon zest 

¾ teaspoon sea salt 

1½ cups panko bread crumbs 

3 tablespoons all-purpose flour 

Avocado oil, for the pan 

Freshly ground black pepper

Instructions: 

Make the whipped feta: In a small food processor, place the feta, olive oil, lemon juice, and water and pulse until creamy.

Make the fritters: In a large bowl, whisk the eggs. Add the peas, scallions, dill, garlic, lemon zest, salt, and several grinds of pepper. Use a potato masher to mash the mixture, keeping a decent amount of pea pieces intact. Add the panko, sprinkle in the flour, and fold to combine. 

Heat a cast-iron skillet over medium heat. Use a ¼-cup measuring cup to form the pea mixture into 14 to 16 patties. The mixture might seem loose at this point, but the patties will firm up as they cook. Coat the skillet generously with oil. Cook the patties for 3 to 4 minutes on the first side, flip, and cook for 2 to 3 more minutes, or until firm and lightly browned, working in batches as necessary.

Garnish with fresh dill and serve with the whipped feta.