Spring is in the air! These pea and spring onion fritters are a taste of what’s to come. Sweet corn is usually used for Thai fritters, but I didn’t have any in the house. Luckily, I had just bought some lovely sweet sugar snap pea pods and plump spring onions from my local organic green grocer, Global Organic Markets.
Fritters make a fabulous starter or side dish for Thai curry. They only take a few minutes to whip up and then deep or fry until golden. Serve with Thai sweet chilli dipper sauce, or my personal favourite home made red pepper jelly with a bit of extra vinegar mixed in. We will save that recipe for another day.

Thai Pea and Spring Onion Fritters

140g rice flour or plain flour
1 tsp baking powder
2 eggs or vegan egg replacer
1 tbsp soy sauce
100ml milk or vegan alternative
1 inch ginger, finely chopped
2 cloves garlic, finely chopped
1/2 to 1 green chilli, seeds removed and finely chopped
150g sliced pea pods or peas
4 spring onions, finely chopped
small bunch fresh coriander, finely chopped

light oil for frying such as sunflower, rapeseed or corn

Break eggs into a bowl and whisk, or if using egg replacer, prepare. Add soy sauce, milk and combine. Sprinkle baking powder over wet ingredients and stir. Add ginger, chilli, pea pods, spring onion and coriander and mix well. Incorporate flour to form batter.

Heat wok or frying pan with oil until hot (160C) and drop a heap tablespoon of batter into the oil. Continue adding spoonfuls until wok is full. Cook fritters for 2 minutes, then turn and cook until golden on other side. Keep warm in a 100C oven while cooking remaining fritters. Serve with sweet chilli dipping sauce.

For a slightly healthier option fritters can be pan fried versus deep fried.

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