These Crispy Pea Fritters are a trifecta of easy, crunchy and bright. Crisp, golden, crunchy exteriors give way to tender insides, brimming with sweet green peas, fresh herbs and a kick of heat. For appetizers, snack or even light lunches, they’re a wonderful vegetarian and gluten-free choice.

Whether you want to use up frozen peas in a new way or are in need of a fast, kid-approved, crowd-pleasing plant-based dish, these fritters bring a lot of nutrition and flavor to every bite. Top them with a tangy yogurt sauce, herbed aioli, or a splash of lemon — and see them vanish within minutes.

What Makes These Crispy Pea Fritters So Perfect?

Simple to prepare with pantry ingredients

Naturally Vegetarian | Easily Gluten Free

Budget-friendly and quick to prepare

Crunchy outside, tender inside

Customizable with herbs and spices

Great for meal prep, school lunches, or party trays

Ingredients

2 cups green peas, fresh or thawed from frozen

½ cup scallions or red onion, finely chopped

2 cloves garlic, minced

2 tablespoons fresh parsley or mint, minced

½ teaspoon ground cumin

½ teaspoon smoked paprika

1 teaspoon lemon zest

½ teaspoon salt

¼ teaspoon black pepper

2 large eggs

½ cup chickpea flour (or all-purpose or gluten-free flour)

¼ teaspoon baking powder

Olive oil, for frying

Instructions

Prepare the pea mixture:

Pulse the peas in a food processor until coarsely mashed (do not overprocess; the goal is to have some texture).

Transfer to a bowl and mix in the scallion, garlic, herbs, spices, lemon zest, salt, and pepper.

Bind the mixture:

Break the eggs into it, and stir altogether. Add the flour and baking powder and stir into a thick batter.

If the mixture feels too wet, dust with a little extra flour.

Heat the pan:

Drizzle 1 to 2 tablespoons olive oil in a large nonstick skillet over medium heat.

Cook the fritters:

Drop the batter by 2 tablespoon portions per fritter in the pan. Flatten slightly.

Cook 3 to 4 minutes per side, until golden and crispy. Work in lots, adding additional oil as necessary.

Drain and serve:

Place cooked fritters on paper towel lined plate to absorb any extra oil.

Drain and serve warm with dipping sauce or yogurt along with a sprinkle of herbs or lemon juice.

Tips for Success

Don’t puree the peas too completely — a little bit of chunkiness is better than completely smooth.

Garbanzo bean flour contributes extra protein and a nutty flavor, though any flour is fine.

As the flapjacks are killer sticky, I had to used one of my stick resistant pans.

Throw in some chili flakes or jalapeño for a spicy boost.

Good to freeze — reheat in the oven for crispiness.

Storage and Reheating

Refrigerator: Keep in an airtight container for up to 4 days.

Freezer: Freeze in one layer and then place in a bag. Keeps up to 2 months.

Reheat : bake at 375°F for 10 minutes or pan-fry with a little oil until warm.

FAQs

Crispy pea fritters

These golden Crispy Pea Fritters are packed with sweet peas, fresh herbs, and spices. Perfect as a vegetarian, gluten-free snack or light meal, they're crispy outside and soft inside—ideal with yogurt dip or lemon wedges.

Prep : 10 Total : 25 minutes

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Ingredients

  

• 2 cups green peas fresh or frozen, thawed
• ½ cup scallions or red onion finely chopped
• 2 garlic cloves minced
• 2 tbsp fresh parsley or mint
• ½ tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp lemon zest
• ½ tsp salt
• ¼ tsp black pepper
• 2 large eggs
• ½ cup chickpea flour or other flour
• ¼ tsp baking powder
• Olive oil for frying

Instructions

 

• Mash peas coarsely. Add onion, garlic, herbs, spices, zest, salt, and pepper.
• Mix in eggs, then stir in flour and baking powder.
• Heat olive oil in skillet over medium.
• Drop 2 tbsp batter per fritter. Flatten slightly and cook 3–4 min each side until golden.
• Drain on paper towel and serve warm with dips.

Notes

• Great for kids and lunchboxes.
• Make-ahead friendly and freezer-safe.
• Serve with salad, roasted veggies, or grain bowls.
• Can be shaped into mini fritters for party appetizers.