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Pea and Ricotta Fritti

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Servings Prep Time
4 serves 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 serves 20 minutes
Cook Time
20 minutes
Votes: 0
Rating: 0
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Rate this recipe!
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Print Recipe
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Servings Prep Time
4 serves 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 serves 20 minutes
Cook Time
20 minutes
Ingredients
Servings: serves 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. Set peas aside.
  3. Place the ricotta, parmesan, lemon zest and eggs in a bowl and mix, using a spatula, until just combined but not too smooth.
  4. Add the peas and chives and give the mix a few extra turns.
  5. Sift the almond meal and bicarb into the ricotta mix, season and fold it through until well combined. Check seasoning.
  6. 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.
  7. 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.
  8. Cook each batch for about 3½ minutes, carefully turning for even colour, as fritti will float to the top.
  9. Remove the fritti and place them on paper towel.
  10. Season heavily and serve straightaway with a wedge of lemon.
Nutrition Information
Nutrition Facts
Pea and Ricotta Fritti
Amount Per Serving
Calories 523 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 211mg 70%
Sodium 1828mg 76%
Potassium 320mg 9%
Total Carbohydrates 21g 7%
Dietary Fiber 7g 28%
Sugars 5g
Protein 32g 64%
Vitamin A 21%
Vitamin C 36%
Calcium 50%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.
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