Cheesy green pea fritters from Bon Appétit

  • dill
  • garlic powder
  • lemons
  • parsley
  • eggs
  • flour
  • vegetable oil
  • cottage cheese
  • frozen peas

Where’s the full recipe - why can I only see the ingredients?

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

  • babyfork on March 19, 2023

    Update: I cooked the second half of the batter the next day and used my nonstick skillet. The skillet was easier to use than the big cast iron pan. Also, the fritters were slightly less puffed up than the first batch, but I expected that since the baking powder probably lost some oomph with the overnight rest in the fridge. But otherwise, they were almost as good as the first batch.

  • babyfork on March 16, 2023

    I'm trying to use stuff I already have on hand, so even though the recipe strongly suggests you use whole-milk cottage cheese, I used lowfat. I used a good quality brand (Good Culture) so maybe that balanced it out. Anyway, I don't have anything to compare it to, but I thought they were fine! For herbs, I added fresh chives, basil, and tarragon. Next time I'd swap the basil for some mint. I thought I'd save time and used my largest cast iron pan, but I think she specified the medium size for a reason as mine cooked unevenly (the ones on the outside cooked much slower than the rest). Next time I'll use the smaller size pan. I cooked half the batch and am saving the rest of the batter for tomorrow. I'll see if they are just as good the next day with day-old batter.

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