Pea, za'atar and feta fritters from Ottolenghi Simple (page 20) by Yotam Ottolenghi

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Accompaniments: Beetroot, caraway and goat's cheese bread; Cucumber and lamb's lettuce salad; Avocado and cucumber salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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  • rmardel on March 10, 2026

    These tender and delicious little bites are very easy to pull together. You can mix the puree up while the oil heats. The batter is quite wet, and I think it works beautifully using a two-spoon method to shape little bites which are simply dropped into the hot oil. They would be a bit more problematic to make for pan-frying or baking, at least for me. The rough little fritters are crisply on the outside but remarkably light and tender on the inside with a delicate pea flavor accented by the mint, za-atar, and feta. They are also delicious with a savory dipping sauce, which accents the delicate brightness even further.

  • Happykikkers on November 07, 2024

    4* Couldn’t be bothered to mess with oil and frying, so I baked these in the oven at 180°c / 30 min flipping halfway. They aren’t beautiful, but are tasty enough. The dipping sauce from the intro is kind of essential. Will make these again when my baby is a little older. I think these would be great for toddlers.

  • Ganga108 on March 02, 2022

    These beautiful fritters from Simple are indeed quite simple to make. A pea puree is mixed with za’atar, mint and feta, formed into fritters and fried. They can be served simply with a salad and lemon wedges, or with a yoghurt or cream based sauce for dipping. You can use any yoghurt or cream based sauce.

  • Shaxon on September 10, 2021

    Fritters fell apart in the oil and they were greasy. I baked a batch the next night and they were much better, easier and healthier.

  • FJT on June 15, 2021

    Like Rutabaga I pan-fried these as smaller patties. They were delicious and surprisingly light. I thought that the balance of flavours between the za’atar, mint and lemon was perfect. We really enjoyed dinner.

  • Barb_N on April 21, 2021

    I followed the proportions, until it came to the feta. I used half of a 7 oz block which seemed just right, especially as it was fairly salty. I found the za’atar flavor a bit too strong and didn’t taste the mint at all. Served with lemony yogurt flavored with the juice of preserved lemons. Unlike the recipe yield of 8 quenelle shaped fritter, I had about 20.

  • KarinaFrancis on November 13, 2020

    These were great, maybe a touch more work than I was expecting but still achievable on a weeknight. The flavours all worked beautifully together and even though I thought the za’atar would be too much, I trusted the recipe and it was just right

  • JJ2018 on April 14, 2019

    Absolutely delicious - the lemon zest is a must and really comes through. Looking to minimise mess I didn’t blend the peas at all so mine were a bit chunkier but not for the worse. I also didn’t have ricotta so subbed in a little mascarpone.

  • Rutabaga on March 08, 2019

    These have a nice flavor and texture when cooked, but the batter was very soft and wet. I ended up pressing them into patties in a frying pan to cook, which was much easier than trying to form balls and deep frying them. They also took longer to cook than indicated in the recipe, maybe 10 to 15 minutes per patty. Surprisingly (to me, at least), my seven-year-old did not like them, even though he loves peas, which is too bad, because they were pretty easy to mix together in advance and both my husband and I enjoyed them.

  • LadyCJKT on February 22, 2019

    A delicious combination of ingredients and great with some salad for a light dinner. Pleasingly, these did not feel oily as deep fried foods can sometimes do. The remaining cooked fritters also kept well overnight in the fridge for lunch the next day. I will certainly make these again.

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