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Critter Fritters

Fluffy, protein-packed pancakes for little hands to hold and enjoy! Another great recipe from the Easy Peas-y Cookbook for Kids.


  • 3 cups (750 mL) frozen peas, divided
  • 3 eggs
  • 1 green onion, roughly chopped
  • 2 Tbsp (30 mL) fresh parsley, chopped
  • 1 cup (250 mL) chickpea (garbanzo bean) flour
  • 1 tsp (5 mL) baking powder
  • 1/3 cup (75 mL) ricotta cheese
  • 1/2 cup (125 mL) hemp hearts
  • 2 Tbsp (30 mL) canola oil


Steam frozen peas for 2 minutes. Drain and set aside.

In a food processor, add 1 1/2 cups (375 mL) steamed peas, eggs, green onion, parsley, chickpea flour and baking powder. Pulse to combine.

Transfer mixture to a medium bowl and gently fold in remaining 1 1/2 cups (375 mL) peas, ricotta cheese and hemp hearts.

Lightly coat a cast-iron skillet with canola oil on medium heat. Drop dollops of batter into skillet. Gently flatten with a spatula. Cook fritter for 2-3 minutes per side or until golden and fluffy.

Serve with a side of fresh fruit!


To accurately measure chickpea flour, whisk it in the canister a few times to aerate it and then lightly spoon it into a measuring cup before leveling it off with a knife. It’s not recommended to use the measuring cup as a scoop; you’ll get 20% more flour in the recipe which can result in a dry item. Do not pack the flour down or measure in a spouted glass measuring cup (which is meant for liquids) because you may get more flour than necessary.

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