Pea and ricotta fritti

Light, fluffy and almost dumpling-like, these deep-fried vegetarian treats make such a delicious snack. This is a really quick and easy recipe that's great for parties, and a great way to get the kids eating their greens.

• makes

  30

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 200 g podded peas
• 400 g fresh ricotta
• 50 g grated parmesan
• 1 lemon, zest grated
• 3 eggs
• 1 bunch chives, finely sliced
• 150 g plain flour
• 1 tsp bicarbonate of soda
• river salt and black pepper
• vegetable oil, for frying
• lemon wedges, to serve

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 flour and bicarb into the ricotta mix, season and fold it through until well combined. Check seasoning.

Half-fill a large shallow pot with oil and heat to about 160°C. You don’t want really hot oil, as these fritti like to cook a little slower and longer than usual. Once the oil 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.

Photography by Benito Martin
Styling by Jerrie-Joy Redman-Lloyd
Tiles from Onsite Supply and Design; salt dish from The Fortynine Studio.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.