Who says fresh, spring vegetable dishes worthy of Seasonal Potluck have to be healthy? You can deep fry anything and get even the worst vegetable haters to love it. (I do not recommend serving vegetables like this usually) The Hubs ate these and said, “are these good for you? Because they don’t taste like they are.” Well Hubs, you are correct. Even deep fried goodness is allowed in this house every once in a while.
I’ll admit, this was a pretty messy recipe. I’m still wiping grease splatters from my computer keyboard today (does anyone else prop their laptop up on the kitchen counter when making new recipes?) It probably didn’t help that I was frying bacon for another recipe at the same time. I also didn’t have as much oil as the recipe called for (actually, I did have enough, but I didn’t find the extra bottle until after I was done making these) so I had to make small batches and do a lot of careful poking and flipping to make sure they browned on all sides which just meant more opportunity for drips and splatters.
Overall these were very delish. I think I would have preferred them to be spicier, so next time I’ll add a little cayenne to the mix (and possibly a sriracha dipping sauce?)
Pea Fritters recipe from Martha Stewart
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon paprika
- 2 large eggs, lightly beaten
- 1 cup cottage cheese
- 2 cups fresh shelled peas, or 1 ten-ounce package frozen peas, thawed
- 1/4 cup heavy cream
- 8 cups canola oil
- Sift together flour, baking powder, nutmeg, and paprika into a medium mixing bowl. Pour eggs into flour mixture, and whisk to combine thoroughly. Fold in cottage cheese and peas. In another medium mixing bowl, whip cream until soft peaks form, and fold into mixture.
- In a large skillet, heat canola oil until a deep-fry thermometer registers 360 degrees. Drop dough 1 heaping tablespoon at a time into hot oil, and fry about 3 minutes, turning as needed, until golden all over and cooked through. Using a slotted spoon, transfer to a large paper-towel-lined plate; sprinkle with salt while still hot, and let cool slightly before serving.