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.