Wash the herbs and chop finely in a small food processor (or by hand). Set aside.
Dice the onion, cut up the feta and mash grossly with a fork. If you use frozen peas, rinse under warm water and let thaw for a few minutes. (If you use fresh, put them in boiling salted water for about 2 minutes and drain).
In a large bowl, mix the flour, baking powder, egg and milk to obtain a smooth mixture.
Add the peas, mashed feta, herbs and onions. Salt & pepper to taste.
Put some coconut oil in a frying pan and melt at high heat so you have a couple of inches of liquid oil.
Pour a spoonful of batter into the oil and fry until golden brown, turning the fritter over regularly, much like a pancake (I fried three fritters at a time given the size of my pan). Set aside on a paper towel to absorb excess grease.
Note: I had to add some coconut oil for every batch as it absorbs a lot.
Serve warm with a salad. A simple endive salad with Julia Child’s classic French lemon vinaigrette makes for a bit of tangy slightly bitter crunch which marries itself nicely to the richness of the fritter.
(We had some leftovers, which we warmed up in the microwave, it’s still good, but less crunchy than fresh off the pan.)