Lemony Pasta Fritters with Pea Salad

Name: Lemony Pasta Fritters with Pea Salad
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 ounces short pasta, such as elbows; 2 large eggs, beaten; 1/2 cup grated Parmesan; 2 tablespoons chopped parsley; 1/4 teaspoon black pepper; 2 tablespoons olive oil; 1 cup thawed frozen peas; 1 tablespoon fresh lemon juice; 1 teaspoon lemon zest; 2 tablespoons chopped fresh mint; 1/3 cup crumbled feta; Kosher salt, to taste

Golden pasta fritters pair with a cool pea and mint salad for a crisp, bright side dish that is ready in 30 minutes.

Prep: 12 · Cook: 18 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (93 reviews)

INSPIRED BY

This original side turns leftover pasta into crisp fritters with a tender center. Bright peas, mint, lemon, and feta make a fresh contrast to the Parmesan crust.

Story

Casey keeps this one in the back pocket for the nights when the pasta pot got a little enthusiastic. The fritters turn golden and crisp, the peas stay bright with lemon and mint, and suddenly leftovers look like a plan. Serve them beside roast chicken or let them take the whole plate.

By Casey

Ingredients

6 ounces short pasta, such as elbows
2 large eggs, beaten
1/2 cup grated Parmesan
2 tablespoons chopped parsley
1/4 teaspoon black pepper
2 tablespoons olive oil
1 cup thawed frozen peas
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh mint
1/3 cup crumbled feta
Kosher salt, to taste

Instructions

Cook the pasta in salted water until just tender, drain well, and cool for 3 minutes.
Stir the pasta with the eggs, Parmesan, parsley, pepper, and a pinch of salt until evenly coated.
Toss the peas with lemon juice, zest, mint, feta, and salt in a small bowl.
Heat the olive oil in a large nonstick skillet over medium heat and spoon in four 1/2-cup portions of pasta.
Press each portion into a flat fritter and cook for 4 minutes per side until golden and set.
Serve the hot fritters with the cool pea salad spooned over or alongside.

Chef Tips

Use short pasta so the fritters hold together easily.
Let the cooked pasta cool briefly so it does not scramble the eggs.
Add a pinch of red pepper flakes to the pea salad for heat.
Cook the fritters in batches without crowding the skillet.

Cook's Notes

**Pasta:** Drain it well and cool briefly.
**Fritters:** Press firmly so they hold together.
**Batching:** Leave space around each fritter for browning.

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