Mushy Pea Fritters
Mushy pea fritters are a British chip shop classic: melt-in-the-mouth marrowfat peas coated in a light, crisp, golden-brown batter.
Ingredients
For the Mushy Peas
- 1 (300g) Can Mushy Peas
- 2 tablespoons Plain Flour for dusting
For the Batter
- 20 g Plain Flour
- 1 teaspoon Cornflour cornstarch in U.S.
- 1/4 teaspoon Baking Powder
- 40 ml Sparkling Water carbonated water
- Sea Salt to taste
- 1 litre Neutral Oil to deep fry
Instructions
- Carefully open your tin and slide out the mushy peas, keeping the shape intact. Use a knife to cut the cyclical block of mushy peas into three portions*.1 (300g) Can Mushy Peas
- Place each portion of mushy peas onto a baking tray lined with parchment paper and freeze for around an hour. This step cannot be skipped — it makes them much easier to batter.
- In a deep-fat fryer or large saucepan, heat neutral oil until it reaches 180 C (356 F).1 litre Neutral Oil
- In a medium bowl, combine plain flour, cornflour, baking powder, sparkling water, and sea salt. Whisk well.20 g Plain Flour, 1 teaspoon Cornflour, 1/4 teaspoon Baking Powder, 40 ml Sparkling Water, Sea Salt
- Remove the mushy peas from the freezer and coat them with a thin layer of plain flour.2 tablespoons Plain Flour
- Dip the mushy pea patties into the batter and completely coat. Carefully lower into the hot oil and fry until golden-brown from all sides. Drain on kitchen towel and repeat for the remaining fritters.
Notes
* My hometown chip shops (30 seconds from my house!) make very generous, fat mushy pea fritters, which is reflected in this recipe. To make smaller patties, cut them into six instead of three.