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!

Let’s start with the dressing. It’s like a yogurty homemade ranch of sorts. 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.

*Tip: The dressing can be made up to 4 days in advance and kept in the fridge in an airtight container. It’s super easy to whip up, but if you’d like, a store-bought ranch would be fine as well. I like the ranch in the refrigerated section of the produce aisle. You can find some made with yogurt as well!**

To make the fritters, coarsely mash the thawed frozen peas in a medium bowl. You want them to be mushed but with some coarse texture here and there. Just make sure that they’re complete thawed and drained.

Stir in the eggs, breadcrumbs, flour, chopped mint, grated garlic, 1/4 teaspoon salt and 1/4 cup teaspoon black pepper. Give it all a mixture until evenly combined.

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 spring greens, radishes, cucumbers, mint leaves, parsley leaves, and chives. Add 1/2 cup of the dressing and toss to combine.

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.

The fritters are best served on the salad at room temperature. You can serve them warm but I find that the warmth wilts the salad too much and warms up the burrata and prosciutto and I don’t like that so I serve them at room temp. 

You can also serve with lemon wedges on the side so as to squeeze some more on top right before eating. And be sure to have some of the leftover dressing on the side too just in case you’d like a bit more while eating.

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. As always, stay safe out there. 

Crispy Pea Fritter Salad

This Crispy Pea Fritter Salad from Eating Well Magazine is the perfect spring lunch or light dinner! It's hearty without all of the guilt.

Servings 4 servings

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

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:

• 1 10-ounce package 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!

Notes

Adapted from Eating Well Magazine.

Author: The Candid Appetite