Pea and Ricotta Fritti

Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Favourites
Add to Shopping List
This recipe is in your Shopping List
Add to Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Meal Plan
Print Recipe
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Favourites
Add to Shopping List
This recipe is in your Shopping List
Add to Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Meal Plan
Print Recipe
Print Recipe
Ingredients
Servings: Units:
Instructions
  1. 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.
  2. 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.
  3. Set peas aside.
  4. Place the ricotta, parmesan, lemon zest and eggs in a bowl and mix, using a spatula, until just combined but not too smooth.
  5. Add the peas and chives and give the mix a few extra turns.
  6. Sift the almond meal and bicarb into the ricotta mix, season and fold it through until well combined. Check seasoning.
  7. 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.
  8. 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.
  9. Cook each batch for about 3½ minutes, carefully turning for even colour, as fritti will float to the top.
  10. Remove the fritti and place them on paper towel.
  11. Season heavily and serve straightaway with a wedge of lemon.
Nutrition Information
There is no Nutrition Label for this recipe yet.
Share this Recipe
Close Menu
×
×

Cart