Spring Pea Fritters with Yogurt

(serves 4)

Recipe by our friend Andrea Bemis

These are a lovely spring treat to serve up for a first course with a glass of Amity Vineyards Riesling. Sweet peas, fragrant herbs and salty feta make these a tasty appetizer to help celebrate the season! Pour a glass and dig in!

Ingredients:

• 10-ounces of fresh or frozen sweet peas (if frozen thawed)
• 3 large eggs, beaten
• 1 clove of garlic, minced
• ¼ teaspoon crushed red pepper flakes
• fat pinch of salt
• ½ cup chopped fresh herbs such as dill, parsley, mint and chives
• 3-ounces feta cheese, crumbled
• 1 cup all purpose flour
• ½ cup ghee, bacon fat or oil for frying
• 1 cup plain whole milk yogurt
• squeeze of fresh lemon juice or dash or red wine vinegar
• Flakey sea salt

Directions:

1. Bring a medium sized pot of water to a boil. Add the peas and boil for 3 minutes or until bright green and tender. Remove from the heat and rinse under cold water.
2. In a large bowl whisk together the beaten eggs, garlic, pepper flakes, salt herbs and cheese. Gently whisk in the flour and stir until evenly combined.
3. Heat the cooking fat in a large cast iron pan over medium-high heat. Form the batter into small patties (about ¼ cup of batter per patty) and fry until golden brown and cooked through (about 2-3 minutes per side). 
4. In a bowl whisk together the yogurt with the lemon juice and fat pinch of salt.
5. Serve patties with the yogurt and glass of Riesling.