Pea, Basil & Feta Fritters with Roast Tomatoes

This dish from Eggs All Day is built for lazy weekends spent with family and friends looking to fuel up before a long walk, or even cure a hangover. Fritters hold their own both on a breakfast table and later on if someone fires up a barbecue. Served with squashed roast tomatoes and prosciutto, and a dipping sauce of yogurt muddled with basil and mint or an avocado puree, this is indulgence at its finest.


200 g frozen peas, quickly defrosted (you can use the pan you'll fry the fritters in) 
100 g plain flour
1 teaspoon baking powder
1 egg
150 ml whole milk
grated zest of ½ lemon
100 g crumbled feta cheese
30 fresh basil leaves, torn into small shreds
2 tablespoons olive oil sea salt and black pepper, to season
100 g prosciutto, to serve

Roast Tomatoes
300 g cherry tomatoes, halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar

Serves 4

Preheat the oven to l 80°C (350°F) Gas 4.

For the roast tomatoes, put the halved cherry tomatoes on a baking sheet, drizzle with the olive oil and vinegar and sprinkle with a few pinches of salt. Roast in the preheated oven for 25-35 minutes until the tomatoes are lightly caramelised. Turn the oven off.

For the fritters, lightly defrost the peas over medium heat in a saucepan. Combine the flour, baking powder, egg, milk and lemon zest in a mixing bowl. Stir in the crumbled feta, torn basil and defrosted peas. Season well.

Heat 1 tablespoon of the olive oil in the frying pan. Spoon 1½ tablespoons of batter per fritter into the hot pan. Cook the fritters in batches over medium heat until you see small holes appearing on the surface. Gently flip with a spatula and cook for 2 minutes on the other side. Transfer to the still-warm oven while you make the rest.

Serve the fritters with the roast tomatoes and prosciutto.

Cook's note: Substitute mint or parsley for the basil here, and goat's cheese, torn mozzarella or halloumi for the feta.


This recipe is from Eggs All Day. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list here.