The Hanukkah surprise.
Pea fritters (Photo: Courtesy of Reshet)
Everyone knows corn fritters, but have you ever tasted pea fritters?
With Chef Assaf Granit's recipe ("Chef Games", Network 13), you will have a particularly tasty surprise.
To make these wonderful fritters, peas are ground into a thick cream, seasoned with fresh herbs and wrapped in a crispy, golden shell like schnitzel - flour, eggs and breadcrumbs.
They only need to be lightly fried in butter and sage, and are most delicious with crème fraîche or sour cream.
Please note:
in order to be comfortable working with the pea cream, it must be dried a little in a pot and then cooled.
All the exact explanations in the recipe.
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Assaf Granit's pea fritters (photo: courtesy of Reshet)
Ingredients
1 bag of frozen green tuna (800 grams)
1 egg yolk
2 teaspoons finely chopped mint leaves
2 teaspoons finely chopped parsley leaves
1 teaspoon chopped green onion
for coating
½ cup flour or more, as needed
2 scrambled eggs
½ cup of bread or more as needed
Salt
black pepper
For frying:
a little butter
2 sage leaves
To submit:
Crème fraîche or sour cream
For the conversion table click here >
Preparation
How do you make pea fritters?
1 Soak 750 grams of frozen peas for about 7 minutes in hot water (leave 50 grams aside).
2 Grind the peas in a blender and pass through a sieve into a pot.
Cook the pea puree in a pot for about 10 minutes over low heat, while stirring, until the mixture is dry.
3 Add the yolk, the whole pea kernels that we kept aside and the herbs, and continue to mix.
4 Refrigerate the mixture and in the meantime prepare a bowl with flour seasoned with salt and pepper, a bowl with scrambled eggs and a bowl with the bread crumbs.
5 Make fritters from the seasoned pea puree and coat each fritter like schnitzel - first dip in the flour bowl, then in the eggs and finally in the breadcrumbs.
6Fry the fritters in a pan with a little sage and butter on both sides until golden.
Serve with crème fraîche or sour cream.
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