Pea & Ricotta Fritters
Ingredients
- 500g frozen peas
- 3 large eggs, beaten
- 120g ricotta
- Zest of 1 lemon, plus wedges to serve
- 3 tbsp Za'atar
- 100g plain wholemeal flour (or gluten-free option)
- 1.5 tsp baking powder
- 1 bunch of mint leaves (about 20g), finely chopped
- 200g feta or goat's feta (such as @meredithdairy)
- Oil for frying (or air fryer)
Preparation
In a food processor, pulse the peas until roughly crushed. Transfer them to a bowl and add ricotta, beaten eggs, lemon zest, a large pinch of salt and pepper. Mix well.
Add Za'atar, baking powder, and flour to the bowl. Mix until all the ingredients are combined. Gently fold in the chopped mint leaves and feta.
If using an air fryer, line it with baking paper. Dollop spoonfuls of the fritter mixture onto the lined air fryer or use an ice cream scoop for portioning. Cook in batches as needed at 180°C for 12-15 minutes. Alternatively, if frying on the stovetop, heat oil in a hot pan and cook the fritters for approximately 2 minutes on each side.
Serve the fritters with lemon wedges, fresh Italian salad mix, and pan-fried asparagus.