| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
serves
|
Ingredients
- 200 grams podded peas
- 400 grams fresh ricotta
- 50 grams Parmesan cheese grated
- 1 tsp lemons zest grated
- 3 large eggs
- 1 bunch chives finely sliced
- 150 grams almond meal
- 1 tsp bicarbonate of soda
- 2 tsp rock salt
- 2 tsp Pepper
- lard for frying
- lemon wedges to serve
Ingredients
|
Instructions
- In a pot of boiling salted water, blanch the peas until they are quite soft, then remove and cool them in a bowl of iced water.
- Drain, let them sit for a minute to shed any extra water and then roughly crush them. I like to use a mortar and pestle but a rolling pin could be an adequate but messier substitute, or lightly pulse in a blender. Set peas aside.
- Place the ricotta, parmesan, lemon zest and eggs in a bowl and mix, using a spatula, until just combined but not too smooth.
- Add the peas and chives and give the mix a few extra turns.
- Sift the almond meal and bicarb into the ricotta mix, season and fold it through until well combined. Check seasoning.
- Half-fill a large shallow pot with lard and heat to about 160°C. You don’t want really hot lard, as these fritti like to cook a little slower and longer than usual.
- Once the lard is at the right temperature, use two kitchen spoons in a dexterous manner to drop spoonfuls of the mix straight into the oil. You will probably need to do this in several batches.
- Cook each batch for about 3½ minutes, carefully turning for even colour, as fritti will float to the top.
- Remove the fritti and place them on paper towel.
- Season heavily and serve straightaway with a wedge of lemon.
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