Crispy Spring Pea and Feta Fritters with Whipped Labneh and Burnt Mint Oil

Ingredients

• ▸300g fresh or frozen spring peas, thawed if frozen
• ▸180g feta cheese, crumbled into rough chunks
• ▸2 large eggs, lightly beaten
• ▸80g all-purpose flour, plus extra for dusting
• ▸1 tsp baking powder
• ▸1 tsp za'atar
• ▸0.5 tsp ground white pepper
• ▸0.5 tsp fine sea salt
• ▸2 scallions, thinly sliced
• ▸1 tbsp fresh dill, roughly chopped
• ▸1 liter neutral oil, such as sunflower or canola, for deep-frying
• ▸250g full-fat labneh
• ▸2 tbsp good-quality olive oil, for whipping labneh
• ▸1 tsp lemon zest
• ▸20g fresh mint leaves, packed
• ▸60ml extra-virgin olive oil, for burning
• ▸0.5 tsp flaky sea salt, for finishing
• ▸1 tsp Aleppo pepper flakes, for garnish
• ▸1 lemon, cut into wedges, for serving

Instructions

1. 1

   1. Roughly crush two-thirds of the peas in a bowl using a fork or potato masher — you want a chunky paste with visible whole peas still scattered throughout. This dual texture is load-bearing for the fritter's personality.

2. 2

   2. Add the crumbled feta, beaten eggs, flour, baking powder, za'atar, white pepper, sea salt, scallions, and dill to the crushed peas. Fold gently until just combined — overmixing will toughen the fritters and turn your feta into a sad paste. The batter should be thick enough to hold a spoon's shape.

3. 3

   3. Refrigerate the batter uncovered for 15 minutes. This resting period lets the flour hydrate fully and firms up the mixture so it holds together in hot oil without drama.

4. 4

   4. While the batter rests, make the whipped labneh: beat the labneh with 2 tablespoons of olive oil and the lemon zest using a fork or hand mixer until fluffy and spreadable, about 2 minutes. Season with a pinch of salt, cover, and refrigerate until serving.

5. 5

   5. Make the burnt mint oil: heat the 60ml of extra-virgin olive oil in a small saucepan over medium-high heat until it shimmers and just begins to smoke. Drop in all the mint leaves at once — they will spit and crackle aggressively, so stand back. Let them fry for exactly 45 seconds until they turn dark green and slightly charred at the edges. Remove from heat immediately and let the oil cool for 5 minutes. Strain through a fine-mesh sieve, pressing the leaves firmly to extract every drop of smoky oil. Discard the spent leaves.

6. 6

   6. Heat the neutral frying oil in a deep, heavy-bottomed pot to 175°C (350°F). Use a thermometer — temperature accuracy here is the difference between crispy and greasy.

7. 7

   7. Using two wet tablespoons, shape the batter into rough oval quenelles about 5cm long. Do not fuss over perfect shapes; rustic edges create more surface area and therefore more crunch.

8. 8

   8. Fry in batches of 4–5 fritters, being careful not to crowd the pot, for 3–4 minutes per batch, turning once halfway through, until deep golden brown. Crowding drops the oil temperature and produces soggy fritters — be patient.

9. 9

   9. Transfer fried fritters to a wire rack set over a baking sheet. Do not use paper towels; they trap steam and soften the crust. Season immediately with flaky sea salt.

10. 10

    10. To plate: swipe a generous spoonful of whipped labneh across each plate in a swooping motion. Arrange 3–4 fritters on top. Drizzle the burnt mint oil liberally over everything. Scatter Aleppo pepper flakes and serve immediately with lemon wedges alongside.

Variations

• ◆Sumac-spiked version: fold 1 tsp ground sumac into the fritter batter and another teaspoon into the labneh for an extra layer of citrusy tang that amplifies the pea's natural brightness.
• ◆Smoked feta swap: replace standard feta with smoked feta — commonly found at Middle Eastern grocers — which adds a low, campfire undertone that makes the burnt mint oil feel less like an accident and more like a theme.
• ◆Aquafaba vegan adaptation: replace the eggs with 4 tablespoons of chickpea aquafaba whipped to soft peaks, fold into the batter, and substitute a thick coconut yogurt blended with 1 tsp lemon juice for the labneh — the fritters will be slightly more delicate but still hold together beautifully.