Ricotta Pea Fritters
These ricotta fritters are light and fluffy, brimming with fresh herbs and chunky bits of peas. I love using fresh peas in the middle of spring, but frozen works just fine any time of the year. Serve them as nibbles to get the appetite started at your next party, and kids love them too!
As featured in the Two Good Co. cookbook 'Change The Course'.
Ingredients 13
350 g fresh ricotta
200 g peas, fresh or frozen
2 free range eggs
100 g parmigiano reggiano, finely grated
1 lemon, finely grated zest, rest of lemon reserved for squeezing over
1 garlic clove, finely grated
3 sprigs fresh mint, roughly chopped
3 sprigs fresh dill, roughly chopped
sea salt and freshly ground black pepper, to taste
100 g Plain Flour
1 1⁄2 tsp baking powder
3⁄4 cup extra virgin olive oil, for frying
300 g tomato relish, to serve
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Method 9
In a food processor with the blade attachment, pulse the a few times into coarsely chopped chunky pieces.
Add the , , , , , , and . Generously season with sea salt and freshly ground black pepper.
Blend for 5-10 seconds to just combine. Transfer the mixture to a bowl, then fold in the sifted and .
In a large frying pan, heat some of the over medium-high heat and prepare a plate with absorbent paper on the side.
Once heated, drop heaped tablespoon portions of the mixture into the . I like to do this with two tablespoons: use one to scoop the mixture and the other for scraping it off into the hot oil.
Fry for 2-3 minutes on each side or until golden and cooked through.
Transfer the fritters to a plate lined with absorbent paper to drain off any excess .
You will need to do this in a few batches depending on the size of your pan. After the second or third batch, you will need to add the remaining .
Sprinkle with sea salt flakes and pile high on a serving platter. Serve with and wedges for squeezing over the top.
Anthony Silvio's tips
Serve them as nibbles to get the appetite started at your next party, and kids love them too!
Do not over blend the peas as you want there to be plenty of texture left.
I recommend accompanying these with a relish. I like Two Good Co.'s Spicy Tomato Jam, along with cheeks of lemon to spritz over the top.
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Notes
8
