To make your
own ricotta, see
our masterclass
on page 40.Vegetable oil, for deep-frying
2 eggs
250 gm firm ricotta
75 gm (½ cup) plain flour
1½ tsp baking powder
200 gm frozen peas, defrosted
and coarsely crushed
2 tbsp coarsely chopped mint
Finely grated rind of 1 lemon,
plus lemon wedges to serve
Aïoli, to serve1 Heat oil in a deep-fryer or
large saucepan to 180°C. Beat
eggs and 200gm ricotta in
a bowl until smooth, then stir
in flour and baking powder and
season generously. Stir in peas,
mint, lemon rind and remaining
ricotta, trying to keep small
chunks of ricotta throughout
the batter.
2 Carefully add heaped
tablespoonfuls of batter to the
oil in batches (hot oil will spit)
and fry until golden brown; the
fritters will drop to the bottom
of the oil but will puff up and
rise to the surface as they cook
(3-4 minutes). Remove with a
slotted spoon, drain briefly on
paper towels, season to taste
and serve hot with aïoli and
lemon wedges.
Drink suggestion Classic
Venetian Spritz, or a
fragrant, hoppy ale. ➤Pea and ricotta frittelle
SERVES 4-6 AS A SNACK // PREP TIME 10 MINS // COOK 15 MINSThese bite-sized bundles flecked with sweet peas
and creamy ricotta are as light and fluffy as you could
wish for. We guarantee you’ll be going back for more.
Frittelle & text page
All props stylist’s own.