Pea & Goat Cheese Fritters

1 10-oz bag frozen peas, thawed
1 4-oz. log soft goat cheese, crumbled
2 eggs
3 tablespoons all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper, or more to your liking
2 green onions, finely chopped
2 tablespoons chopped fresh mixed herbs: mint, dill, parsley
1/2 teaspoon fine lemon zest
sour cream or Greek yogurt
oil or fat for frying (olive oil, coconut oil, clarified butter, ghee, bacon fat, etc.)

1. Pour peas into a large bowl and mash with a potato masher until most of the peas are smashed. Crumble in the goat cheese and add the remaining ingredients except sour cream and oil. Mix well.
2. Heat oil in a cast iron or heavy skillet over medium heat. Place about 1/4 cup dollops of batter in pan and spread out to about 4 inches. Cook until browned, about 2 minutes. Flip and brown the other sides. Remove to a paper-towel lined plate or cookie sheet and repeat with remaining batter. You can hold the fritters in a warm oven while you’re cooking (250F.) Serve fritters with sour cream or Greek yogurt and lemon wedges. Makes about 14 fritters.