By Rose Fooks
A dreamy flavour and colour combination, these easy pea and dill fritters will soon become a weekend brunch staple!
Brighten up your breakfast, brunch or lunch with these fun pea and dill fritters. They are made using oats, which are naturally gluten free. We served the pea and dill fritters with smoked salmon but this is optional. Mix it up by using a flavoured smoked salmon, such as Bleiker’s gin salmon or try some slices of quality, smoked ham instead.
The fritters are also delicious with a poached egg for a twist on eggs benedict. It’s best to turn the oven on low so that you can keep the cooked fritters warm while getting through all of the batter. In this recipe we used a shop-bought tzatziki but you can follow our homemade recipe here. Want something sweet and gluten-free for after these fritters? Check our these white chocolate and raspberry blondies.
- In a food processor blitz the eggs, milk, oats, baking powder, most of the dill and with 1/4tsp sea salt and grind of pepper. Once you have a smooth mixture add the spring onions and blitz again until no large chunks remain.
- Put the petit pois in a bowl and pour over boiling water to thaw them, then drain and add to the mixture and blitz again briefly so some of the petit pois break up.
- Melt the butter in a saucepan over a medium-high heat. Use a small ladle to add a spoonful of mixture and use the back of the ladle to spread it a little. Cook for about 3 mins then flip and cook the other side for 3 mins until it springs back when pressed. The mixture should make 8 fritters.
- Serve with smoked salmon, Tzatziki and garnish with the remaining dill and squeeze of lemon.
- 3 medium organic eggs
- 50ml whole milk
- 100g gluten-free oats
- 1tsp gluten free baking powder
- 15g dill plus extra to serve
- 3 spring onions, washed, trimmed and cut into chunks
- 200g frozen petit pois
- 5g unsalted butter
- 200g smoked salmon
- Tzatziki dip, to serve
- Lemon, to serve
Top Tip for making Pea and dill fritters with smoked salmon
Oats are naturally gluten-free, but can often contain gluten as they are made in the same factories, so make sure to select a gluten-free brand if essential
Rose Fooks, Deputy Food Editor at Future plc, creates recipes, reviews products and writes food features for a range of lifestyle and homes titles including Goodto, Style at Home and woman&home. Since joining Future, Rose has had the pleasure of interviewing cookery royalty, Mary Berry, enjoyed the challenge of creating a home-based, lockdown baking shoot for woman&home, and had her work published in a range of online and print publications, including Feel Good Food.
Rose completed a degree in Art at Goldsmiths University and settled into a career in technology before deciding to take a plunge into the restaurant industry back in 2015. The realisation that cookery combined her two passions - creativity and love of food - inspired the move. Beginning as a commis chef at The Delaunay, Rose then worked at Zedel and went on to become a key member of the team that opened Islington’s popular Bellanger restaurant.
In order to hone her patissier skills, Rose joined the Diplome de Patisserie and Culinary Management course at Le Cordon Bleu. Rose ran a food market in Islington championing local producers and cooked for a catering company that used only surplus food to supply events, before finding her way into publishing and food styling.
Other than cooking, writing and eating, Rose spends her time developing her photography skills, strolling around her neighbourhood with her small, feisty dog Mimi, and planning the renovation of a dilapidated 17th-century property in the South West of France.
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