Spring Pea Fritters with Yogurt

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!


  • 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


  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.

Spring Pea Fritters

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