These 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.
Vegetable oil, for deep-frying2eggs250 gmfirm ricotta75 gm (½ cup)plain flour1½ tspbaking powder200 gmfrozen peas, defrosted and coarsely crushed2 tbspcoarsely chopped mintFinely grated rind of 1 lemon, plus lemon wedges to serveAïoli, to serve
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.
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.