Tested by Sandra & Jan
From our kitchen in Cyprus
Total Time
30 min
Servings
4
Course
Main Course, Appetizer
We stumbled upon these crispy little gems during our travels through the UK, where fritters are a beloved comfort food. What captivated us wasn't just the satisfying crunch or the vibrant green color, but how incredibly versatile they are—perfect hot from the pan, wonderful for lunch boxes, and absolutely delicious reheated the next day.
Back in our kitchen, we've made these fritters countless times, and they've become our go-to solution for quick, protein-packed meals. The combination of sweet peas and crumbled tofu creates the perfect texture, while chickpea flour and potato starch bind everything together into crispy, golden patties that stay tender inside.
What we love most is how forgiving this recipe is. The mixture comes together in minutes, and the fritters cook up beautifully every single time. Whether you're meal prepping for the week or need a quick weeknight dinner, these fritters deliver.
Why You'll Love This Recipe
- •Ready in just 30 minutes from start to finish
- •High in protein with 12g per serving
- •Makes 10-12 fritters perfect for meal prep
- •Crispy on the outside, tender inside
- •Kids absolutely love them
- •Taste even better the next day
Ingredients Notes
- •*Green peas** - Fresh, frozen, or canned all work perfectly here. We often use frozen because they're convenient and just as nutritious. If using canned, drain and rinse them first to remove excess sodium.
- •*Potato starch** - This is our secret weapon for extra crispiness. It creates a lighter, crunchier exterior than regular flour. Find it in the baking aisle or Asian grocery stores. In a pinch, cornstarch works as a substitute, though the texture won't be quite as crispy.
- •*Chickpea flour** - Also called besan or gram flour, this gluten-free flour adds structure and a subtle nutty flavor. It's available in most supermarkets, health food stores, or Indian grocers. It's what holds our fritters together without eggs.
Pro Tips for Success
- •*Don't add all the water at once** - Start with 60ml and add more gradually. The batter should be thick and chunky, just moist enough to hold together when scooped. Too much water makes soggy fritters that fall apart.
- •*Press your tofu first** - Even firm tofu contains moisture that can make your fritters soggy. Wrap it in a clean kitchen towel and press for 10-15 minutes before grating, or give it a good squeeze in the towel.
- •*Get the oil temperature right** - Heat your oil over medium-high heat before adding fritters. Drop a tiny bit of batter in—if it sizzles immediately, you're ready. Too hot and they'll burn outside while staying raw inside; too cool and they'll absorb oil and taste greasy.
- •*Flatten them well** - Don't be shy with the spatula! Press each fritter down firmly to create flat pancake shapes. This ensures even cooking and maximum crispy surface area. Thinner fritters cook through better and get crispier.
How to Serve
We love these fritters with a drizzle of herby tahini sauce, but they're incredibly versatile. Serve them as part of a mezze platter with hummus and fresh vegetables, tuck them into pita bread with salad for a quick sandwich, or enjoy them simply with hot sauce or ketchup. They're equally delicious warm or at room temperature, making them perfect for lunch boxes.
FAQ
- •*Can I make these ahead?** Absolutely! These fritters are meal prep champions. Cook them fully, let them cool completely, then store in an airtight container in the fridge for up to 4 days. They actually taste even better the next day as the flavors meld together.
- •*How do I store leftovers?** Layer the cooled fritters between sheets of parchment paper in an airtight container. This prevents them from sticking together and keeps them fresh for up to 4 days in the refrigerator.
- •*Can I freeze these?** Yes! Freeze them in a single layer on a baking sheet until solid, then transfer to a freezer bag. They'll keep for up to 3 months. No need to thaw—reheat directly from frozen.
- •*How do I reheat them?** For best results, reheat in a 350°F (175°C) oven for 10-12 minutes, or in an air fryer at 350°F for 5-7 minutes. This restores the crispy exterior. You can also pan-fry them again with a little oil, or microwave for 1-2 minutes if you don't mind a softer texture.
Crispy Pea and Tofu Fritters (Easy Pan-Fried Recipe)
Golden, crispy fritters packed with green peas and tofu. Quick to make, perfect for meal prep, and delicious hot or cold!
👩🍳Instructions
Press tofu wrapped in a clean kitchen towel for 10-15 minutes to remove excess moisture, then grate using a box grater. Finely chop green onions and mint.
Combine grated tofu, peas, green onions, mint, chickpea flour, potato starch, garlic powder, bouillon powder, salt, and pepper in a large bowl. Mix well until evenly distributed.
Add water gradually, 20ml at a time, stirring after each addition. Stop when mixture forms a thick, chunky batter that holds together when pressed. Don't make it too wet.
Heat 2 tablespoons oil in a large frying pan over medium-high heat. Test readiness by dropping a small bit of batter—it should sizzle immediately.
Use an ice cream scoop to portion out fritters into the hot pan, working in batches of 3-4. Immediately press down firmly with a spatula to flatten into pancake shapes about 1/2-inch thick.
Cook for 3-4 minutes until golden brown and crispy on the bottom, then carefully flip with a spatula. Cook the second side for another 3-4 minutes until equally crispy and golden.
Transfer cooked fritters to a wire rack or paper towel-lined plate to drain excess oil. Repeat with remaining batter, adding more oil to the pan as needed between batches.
Serve warm with tahini sauce, hot sauce, or ketchup. Store cooled leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Facts
Per serving: 3 fritters (1/4 of recipe)
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