Mushy Pea Fritters, Chip Shop Style

Mushy peas: Whether you hate or love them, there’s no denying they’re one of the U.K.’s most popular chip shop sides. This recipe will convert the haters and wow the lovers! Mushy pea fritters are fantastically crisp, with an irresistible golden-brown crunch and melt-in-the-mouth filling. Perfect to serve with my vegan tofish!

Growing up on the South West coast of England, there were at least twenty traditional fish and chip shops (chippies) less than 10 minutes from home.

Without fail, each chip shop offered these “mushy pea fritters.” I was too scared to try one back then — I was a fussy child, and anything with peas was a no-go. It was only when I was a teenager that I was persuaded to try one of these crispy battered bites, and let me tell you, I instantly regretted all the years I spent not eating them.

Imagine my surprise when I moved to the North of England and none of the fish and chip shops here offered battered mushy peas. It seems mushy pea fritters are only popular in the South West/South Wales. Well, there was only one thing for it: Make them at home.

This recipe is unbelievably easy — not to mention much cheaper than a chippie dinner. Let’s get cooking!

❓What are Mushy Pea Fritters?

Mushy pea fritters are sometimes called “battered mushy peas” or “pea fritters.”

However, the distinguishing factor between mushy and typical pea fritters is that the former is made with marrow-fat peas, not garden peas, and features a light and crispy batter.

Mushy peas are a beloved British chip shop side dish. Marrowfat peas cooked down until incredibly soft, rich, and buttery — often with added lemon and mint to boost the flavour. It’s not so different from Indian ragda pattice!

Battering the mushy peas to make mushy pea fritters takes this side dish to a new level: crispy, golden-brown batter with a melt-in-the-mouth pea filling.

🧂Ingredients for Mushy Pea Fritters

You’ll only need five principal ingredients to make these drool-worthy mushy pea fritters. And, better yet, they’re all pantry staples you probably already have in your cupboard! I’ve split the two sections into what you’ll need for the mushy peas, and what you’ll need for the batter:

• Canned mushy peas are the main event. While it may seem strange to use canned mushy peas rather than homemade, it makes the process much easier, cheaper, and quicker. If you live abroad, head to the “world foods” section of your supermarket and check the English isle, or order online.
• Plain flour (AP flour) is needed to dust the mushy peas cylinders — this helps the batter stick more easily.

Then all we need to do is make a basic chip shop batter:

• Plain flour (AP flour) is the main ingredient for the batter.
• Cornflour (Cornstarch, in the U.S.) makes the batter lighter and adds crispiness.
• Baking powder helps the batter to “rise” and bubble up nicely.
• Sparkling water is the secret ingredient for any great chip shop batter. The fizz makes the batter light and crunchy! You can use beer to the same effect, but since I have an alcohol-free household, I like using soda.
• Sea salt is essential for seasoning.

Even though I call this a “basic” chip shop batter, it’s anything but! The simple combination of pantry staple ingredients creates a light, non-stodgy batter with a crunchy exterior with a slightly fluffy layer underneath. It’s what dreams are made of!

Plus, you’ll also need some good sea salt and chip shop vinegar to season the mushy pea fritters once they come out of the fryer. I love apple cider vinegar for its intense “bite,” but malt vinegar is the more traditional choice, offering a milder flavour.

🍽️ Using Homemade Mushy Peas

As mentioned above, I prefer using canned mushy peas for this recipe as it makes portioning and frying the peas significantly easier.

However, if you can’t get hold of canned mushy peas, you may find it easier to buy dried marrowfat peas and make your own mushy peas for the recipe. Do note this will add on significant prep time!

You’ll need to soak the marrowfat peas in water overnight. Once soaked, boil with baking soda (this helps break down the peas to the consistency we need) for 30 minutes, then season with salt and a little sugar. You can also add lemon juice and chopped mint.

Once your mushy peas are cooked, you’ll need to scoop them into patties and freeze them on a baking sheet until solid. Don’t skip this step, as the peas will be impossible to batter otherwise.

🧑‍🍳 How to Make Mushy Pea Fritters

Making mushy pea fritters is incredibly simple. There are only three straightforward processes involved: preparing the mushy peas, making the batter, and frying them up.

1. Slide out the mushy peas from the can, keeping the shape intact. Cut it into three portions.
2. Freeze the mushy peas in a freezer-proof container for an hour or so. This makes it easier to batter!
3. Preheat your oil to 180 C (356 F).
4. Whip up the batter by combining plain flour, cornflour, baking powder, sparkling water, and sea salt.
5. Dust the mushy peas in plain flour to coat, then dip in the batter.
6. Fry the mushy pea fritters until golden brown.

Expert Tips

Yes, cooking mushy pea fritters is an effortless affair. But it does involve deep-frying, and I know that can be stressful. That’s why I recommend going over these pro suggestions before you start:

• I can’t emphasise enough the importance of freezing your mushy peas. Yes, it takes extra time — but it delivers evenly sized, professional, and easy-to-work-with patties.
• Ensure your oil is at the right temperature by investing in a cooking thermometer. You want the oil quite hot, otherwise the batter will soak it up and become greasy, rather than crispy. Eugh!
• Don’t overcrowd the pan. Frying in small batches means you’re guaranteed even browning and crunchiness.

🤧 Allergy Information

This recipe is 100% vegan, soy free, nut free, and dairy free — as written!

Unfortunately, many British chip shops use animal fat to fry the chips and battered mushy peas, meaning they aren’t vegetarian or vegan. There are also issues with shared fryers.

Luckily, when you make mushy pea fritters at home, you don’t need to worry about that!

However, this recipe isn’t gluten free since it contains plain (AP) flour. If you try this recipe using gluten free flour, please let me know in the comments below — I’d love to hear how it went.

🍟 How to Serve Mushy Pea Fritters

There’s only one way to serve battered mushy peas: Hot from the fryer, alongside a classic chip shop lunch. I’m talking about fluffy chips (proper thick chips, not fries!), tofish (battered tofu), plus condiments like tartare sauce or chip shop curry sauce.

You’ll want to sprinkle your meal with sea salt and then drizzle over ample vinegar. It’s not a true British experience without the vinegar to cut through the relative greasiness.

Serve on newspaper for the truly retro authentic experience … or on a plate, if you want to feel fancy!