Pea Fritters

Method

Ricotta

• 1)

  Add milk to saucepan on high heat.

• 2)

  When the milk comes to boil add lemon juice.

• 3)

  Milk should start to split into curds and whey.

• 4)

  Drain off whey (can keep to cook with)

• 5)

  Keep ricotta

Fritters

• 1)

  Pour hot water over frozen peas to bring to room temp and then strain off water.

• 2)

  Mash up peas with potato masher or put through food processor. Don’t allow to come to a puree, want it still to be textured.

• 3)

  Add flour, 3 eggs, feta cut into cubes, ricotta, baking powder and zest of one lemon into pea mix and stir through.

• 4)

  Now to soft boil eggs. Put a pin prick with a skewer into the bottom of eggshell to make peeling easier. Put eggs into saucepan on high heat, pour boiling water over top from kettle and cook for 6 minutes.

• 5)

  After 6 minutes, drain hot water off eggs and run cold water over them to stop them cooking.

• 6)

  To shallow fry fritters, bring oil to 180C on stove top. Add Quenelles of fritter mix into oil. Don’t overcrowd pan. Make sure oil is bubbling around fritters (or check temp with thermometer), don’t want the temp to drop too much or the fritters will end up greasy rather than crispy.

• 7)

  Shallow fry each fritter for 5 minutes total (approx 2.5 minutes on each side) until golden brown.

• 8)

  Remove from oil onto a plate on some paper towel.

• 9)

  Pinch of salt over the fritters

• 10)

  Make cumin yoghurt by mixing cumin through yoghurt, with juice of one lemon cheek and a pinch of salt. Spoon yoghurt onto plate, place 2 fritters per person on top.

• 11)

  Make fresh salad by chopping up watercress, parsley and mint and peeling some ribbon cucumber on top then place between fritters.

• 12)

  Peel shell off one egg per person, cut in half and place on top of fritters.

• 13)

  Squeeze of lemon on top, and sprinkle of chilli flakes (optional)