Recipe for Platypus Wine Tours Classic Spring Fritters

Ingredients to Assemble

  • 2 Eggs
  • 1 Cup Milk
  • 1 tsp Salt
  • 1 1/2 Cups AP Flour
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp White Pepper


  • 1 Cup Fresh Peas
  • 1 Cup Fresh White Corn
  • 1 Cup Zucchini (small dice)
  • 1 tsp Fresh Dill (chopped)

The Method

  • Mix all the dry ingredients thoroughly.
  • Add the wet ingredients and mix well. When adding in the vegetables, make sure they are well coated before starting the cooking process.
  • Shape individual fritter pieces from the mixture.
  • Heat one inch of oil in a medium-sized saucepan.
  • Use a large spoon to drop the fritters into the hot oil.
  • Cook for 2-3 minutes on each side or until golden brown.


Caution: Do not add too many fritters at a time since the temperature in the pan will drop, causing them to absorb too much oil. Also, the hot pan and oil start cooking the fritters as soon as they hit the pan, helping to sear a crust on each one that will hold them together.

You will likely want to experiment with the flavors by adding more or less spice. Also, you might select your choice of dips.

The Chef’s favorite dip with the fritters, by the way, happens to be Sriracha Mayonnaise, which happens to be a hot sauce made with chili peppers, garlic, vinegar, sugar, and salt.

Join a Platypus Wine Tour in Napa Valley and Sonoma County

For a thoughtfully curated, educational, and safe Napa Valley wine-tasting experience, the premier choice is Platypus Wine Tours of Napa.

Travel from winery to winery in a modern, comfortable van with an experienced, personable host providing commentary. Guests can relax between boutique wineries and enjoy the countless panoramic views that the region offers.

Guests of Platypus Wine Tours can relax, enjoy, learn, and taste without worrying about driving and parking. Group Tours are also available and can be scheduled with the Platypus Wine Tour professionals to fit your schedule.

You may also phone Platypus Wine Tours with questions or to make reservations by phoning (707)-253-2723.