The herbed creme fraiche is essential in making these fritters really sing, so don’t skip it. And, if you haven’t tried making creme fraiche from scratch, you should – all you do is stir together 1 cup of heavy cream and 2 TBS of yogurt or buttermilk, cover it, leave it in warm place, and 24 hours later tah-dah! Creme fraiche, for a fraction of the price you’d pay in the store.

To summarize: peas are really good right off the vine and they make gardening worthwhile. Make these fritters with some fresh peas. Make your own creme fraiche, it’s easy and cheap.

Ingredient of the Week: English Peas // Green Pea Fritters with Herbed Creme Fraiche

Ingredient of the Week: English Peas // Green Pea Fritters with Herbed Creme Fraiche

Ingredient of the Week: English Peas // Green Pea Fritters with Herbed Creme Fraiche

Ingredient of the Week: English Peas // Green Pea Fritters with Herbed Creme Fraiche

Green Pea Fritters with Herbed Creme Fraiche

Recipe adapted slightly from Vegetable Literacy. Makes 12 small fritters (serves 4).

  • 3/4 c. green split peas (dried)
  • 1 clove garlic, peeled and coarsely chopped
  • 1 c. shelled fresh peas, divided, from about 1 lb. of pea pods
  • 2 TBS chopped tarragon, divided
  • sea salt
  • 1/4 tsp baking soda
  • 3 scallions, white and green parts only, thinly sliced, divided
  • freshly ground pepper
  • 1/3 c. creme fraiche
  • 1 tsp minced chives
  • olive oil or ghee, for frying
  1. The day before making the fritters, place the green split peas in a bowl and cover with water. Cover loosely with plastic wrap and let sit on the counter overnight to soften.
  2. The next day, drain the green split peas and puree them in a food processor until smooth. Add the garlic, and 1/2 c. of the fresh peas and pulse until the peas are well broken up. Add 1 TBS of the chopped tarragon and a sprinkle of sea salt and pulse a few times to combine.
  3. Scrape the mixture into a bowl. Stir in the baking soda and 2/3 of the sliced scallions. Season the fritter batter to taste with salt and pepper.
  4. Bring a small pot of salted water to a boil. Blanch the remaining 1/2 c. of fresh peas in the boiling water for 1-2 minutes, until bright green, then immediately drain and run under cold water. Set aside.
  5. Stir together the creme fraiche, remaining 1 TBS of tarragon, remaining scallions, and the chives. Season to taste with salt and pepper. Set aside.
  6. Heat a film of olive oil or ghee in a large frying pan over medium heat. Drop spoonfuls of the fritter batter into the pan, pressing down on the batter to make rounded fritters about 1/2 an inch thick. Cook for 2 minutes a side, flipping when golden brown. Drain cooked fritters on a paper towel lined plate. Repeat until all fritter batter is used.
  7. Serve the fritters warm with a generous drizzle of the creme fraiche and a spoonful of the blanched peas on top.

Dining and Cooking