Crispy Pea Fritter Salad
Full disclosure: Sometimes I post recipes on the blog solely for the selfish reason of wanting to eat it, and so I figure I’d share it on here just in case you want to eat it too. This time around I stumbled upon this Crispy Pea Fritter Salad in the latest issue of Eating Well Magazine. It looked so good that I immediately earmarked the page and decided to give it a try as soon as I could. I did switch things up a bit (because I can’t help myself sometimes) by adding prosciutto and burrata to it because I found that it needed a bit more substance to it. I prefer my salads on the heartier side. I’m not one for recipes that are too healthy so I tend to avoid them as much as possible. This one however, is a nice balance of both but without weighing you down too much. It’s perfect for a light weeknight dinner or a weekend lunch. I’m in full-on spring mode and so I can’t get enough of these flavors right now!
These crispy fritters are great in this salad of course, but they’re also delicious by themselves and could easily be made to accompany so many other dishes. Serve them with grilled vegetables and rice or with hummus and a simple tomato and cucumber salad. They’re so good either way! Let me know if you have any questions or comments below.
Crispy Pea Fritter Salad
Equipment
- Bowls
- Potato masher
- Nonstick skillet
Ingredients
Dressing:
- 1 cup sugar snap peas trimmed and thinly sliced
- 3/4 cup low-fat plain Greek yogurt
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon coarse black pepper
Fritters and Salad:
- 10 ounces frozen peas thawed
- 2 large eggs lightly beaten
- 3/4 cup Panko breadcrumbs
- 1/4 cup all-purpose flour
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh parsley
- 1 garlic clove grated
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon coarse black pepper
- 1/4 cup olive oil
- 8 cups spring mixed greens
- 1 cup thinly sliced radishes
- 1 cup thinly sliced Persian cucumbers
- 1/4 cup fresh mint leaves
- 1/4 cup fresh parsley leaves
- 2 tablespoons chopped chives
- 4 ounces burrata cheese torn into pieces
- 4 ounces prosciutto
Instructions
- To make the dressing, in a medium bowl, stir together the snap peas, yogurt, dill, lemon juice, salt and pepper until evenly combined. Give it a taste and adjust seasoning accordingly. Wrap in plastic and store in the fridge until ready to use. This can be made up to 4 days in advance.
- To make the fritters, coarsely mash the thawed peas in a medium bowl. Stir in the eggs, breadcrumbs, flour, chopped mint, garlic, 1/4 teaspoon salt and 1/4 cup teaspoon black pepper.
- Set a large nonstick skillet over medium-high heat with the oil. Scoop up 1/4 cup of the pea mixture and shape into 3-inch wide fritters. Carefully transfer the fritters to the hot skillet, about 2 to 3 at a time. Cook until crispy, adjusting heat if necessary, to prevent burning, about 3 minutes per side. Transfer fritters to a wire rack set over a baking sheet, and sprinkle with coarse salt. Repeat with the remaining pea mixture.
- To assemble the salad, in a very large bowl, combine greens, radishes, cucumbers, mint leaves, parsley leaves, and chives. Add 1/2 cup of the dressing and toss to combine. Divide among plates and top with fritters, burrata, and prosciutto. Serve immediately with more dressing on the side for serving and enjoy!
