These simple fritters make a nutritious snack by themselves or a light lunch when served with a salad of arugula leaves or snow-pea shoots.
PREPARATION |
10 MINUTES |
COOKING |
25–30 MINUTES |
SERVES |
4 (MAKES 12 FRITTERS) |
2 cups (300 g) fresh or frozen peas
1 tablespoon chopped fresh mint leaves
2 tablespoons chopped fresh dill
Finely grated zest of 1 lemon
2 eggs, lightly beaten
150 g (5 oz) ricotta cheese
3 tablespoons all-purpose flour
Salt and freshly ground black pepper
2 tablespoons olive oil
Lemon wedges for serving
Bring a large saucepan of water to a boil. Add peas and cook 4–5 minutes, until tender. Drain and roughly mash.
Add mint, dill, lemon zest, eggs, ricotta, and flour. Season with salt and pepper to taste and stir until just combined.
Heat 1–2 teaspoons oil in a large nonstick frying pan over medium heat. Put 2 heaping tablespoons of batter in pan and spread out to form a fritter. Cook in batches of three or four, 3 minutes on each side, or until golden and cooked through. Transfer to a plate lined with paper towels and keep warm. Repeat to use up remaining mixture.
Serve fritters with lemon wedges on the side.
TIP
To make smaller fritters for serving as finger food at a party, use 1 heaping tablespoon of batter for each fritter and cook 1 1/2–2 minutes each side.
EACH SERVING PROVIDES
239 calories, 12 g protein, 16 g fat (5 g saturated fat), 11 g carbohydrate (2 g sugars), 4 g fiber, 260 mg sodium