Crispy Lemongrass Pea Rice Noodle Fritters with Coconut Lime Yogurt

Crispy Lemongrass Pea Rice Noodle Fritters with Coconut Lime Yogurt 🌿🥥 These little fritters are all about contrast: crisp frilly rice noodle edges, sweet green peas, bright lemongrass, fresh herbs and a cold coconut-lime yogurt for dipping. They work as a vegetarian starter, a lunchbox snack, or a light dinner with cucumber salad and extra lime. ✨ Yield: 10-12 small fritters Time: about 35 minutes Ingredients For the fritters: - 120 g dried rice noodles - 180 g peas, thawed if frozen - 3 scallions, thinly sliced - 1 lemongrass stalk, tender pale centre very finely minced - 1 small garlic clove, finely grated - 1 teaspoon finely grated ginger - 2 tablespoons chopped coriander or mint - 1 large egg - 3 tablespoons rice flour, plus 1 extra tablespoon if needed - 1 tablespoon sesame seeds - 1 teaspoon lime zest - 1/2 teaspoon fine salt - 1/4 teaspoon black pepper - 2-3 tablespoons neutral oil, for frying For the coconut lime yogurt: - 180 g thick coconut yogurt or Greek yogurt - 1 tablespoon lime juice, plus extra to taste - 1 teaspoon lime zest - 1 tablespoon chopped mint or coriander - 1 small pinch of salt - optional: 1 teaspoon honey or maple if the yogurt tastes very sharp To serve: - cucumber ribbons or crisp lettuce - extra herbs - toasted sesame - lime wedges - chili flakes, optional Method 1. Soak the rice noodles in hot water for 5-7 minutes, or until pliable but not mushy. Drain very well, rinse briefly with cool water, then shake off as much moisture as possible. Chop into shorter 5-7 cm strands so the fritters hold together. 2. Lightly crush half the peas with a fork and leave the rest whole. This gives the mixture body while keeping sweet green pops in each bite. 3. In a bowl, mix the peas, scallions, lemongrass, garlic, ginger, herbs, egg, rice flour, sesame seeds, lime zest, salt and pepper. Fold in the noodles. The mixture should feel sticky enough to press together. If it feels loose or wet, add the extra tablespoon of rice flour. 4. Shape 10-12 small, flat fritters. Press firmly so the noodles interlock, then rest them for 5 minutes while the pan heats. Small, flat fritters crisp more evenly than thick patties. 5. Heat a thin layer of oil in a wide non-stick pan over medium-high heat. Add fritters with space between them and cook for 3-4 minutes per side, until deep golden with frilly crisp noodle edges. Work in batches and add a little more oil if the pan dries out. 6. Stir the coconut yogurt with lime juice, lime zest, herbs, salt and optional honey or maple. Taste: it should be cold, bright and lightly creamy. 7. Serve the hot fritters with coconut lime yogurt, cucumber or lettuce, extra herbs, sesame, chili flakes and lime wedges. 🍋 Serving and storage tips Serve straight from the pan for the best crisp edges. Leftovers keep for 2 days chilled; reheat in a dry non-stick pan or air fryer until hot and crisp again. Keep the yogurt separate and spoon it on only when serving. Save this one for a fresh, crunchy snack plate. 💚 Tasteloom.club - easy recipes for everyday cravings