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

Preparation

10min

Cooking

20min

Skill level

Easy
By
Average: 4.1 (36 votes)
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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

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.

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.