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Pea and ricotta fritters

Pea and ricotta fritters

Time
< 20 minutes
Difficulty
Easy
Serves
Makes 10-12 fritters
Special options
Vegetarian,

I've just started making these great pea and ricotta fritters to pop in my childrens' lunchboxes. They absolutely adore them! The peas are sweet and pop in the mouth and the ricotta makes sure that little tummies are nice and filled up at lunch.

IngredientsBrought to you by Essential Kids'

  • 300g fresh ricotta (from the deli, best quality)
  • 150g frozen peas, defrosted
  • 1 tablespoon chopped mint
  • zest 1 lemon
  • 2 eggs
  • 2 tablespoons plain flour
  • salt and pepper to taste
  • oil for frying

Method

Place everything except the oil in a bowl and mix together well until the flour is evenly distributed.

Turn the stove onto medium and heat about 1cm oil in a non-stick frying pan. Drop tablespoons of the mixture into the oil, slightly flattening with the back of the spoon.

Fry gently on the first side until it is golden, it should take 3-4 minutes. Flip and repeat on the other side. Make sure your heat is not too high otherwise it will burn before it cooks through.

Serve warm with a squeeze of lemon or at room temperature, packed into a lunch box. You can freeze leftovers for up to 3 months.

Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called The Life She Made where she posts family style recipes and talks about life as a stay at home mother.

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