20 lines
1.6 KiB
Plaintext
20 lines
1.6 KiB
Plaintext
---
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title: "Pea, Za'atar and Feta Fritters"
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source: Simple
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description: Pea, Za'atar and Feta Fritters from Simple by Ottolenghi, served with a mint and soured cream sauce. A lovely breakfast or light dinner.
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---
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Make the sauce: put @sour cream{300%g}, @fresh mint{10%g}(finely chopped), @dried mint{2%tsp}, zest of @lemon{1/2}, and a quarter-teaspoon of @salt{} in a #small bowl{}. Mix well and keep in the fridge until needed.
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Put @peas{500%g}(blanched, or frozen defrosted) in a #food processor{}, blitz until smooth, then transfer to a #large bowl{}.
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Add @ricotta cheese{120%g}, @eggs{3}(beaten), zest of @lemon{1}(large), three-quarters of a teaspoon of @salt{}, and a good grind of @black pepper{}. Mix well.
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Add @za'atar{3%tbsp}, @flour{100%g}, and @baking powder{1 1/2%tsp}. Mix until just combined, then gently fold in @feta cheese{200%g}(broken into 2 cm pieces), so it doesn't break up.
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Pour @sunflower oil{800%ml} into a #medium saucepan{} on a medium-high heat.
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Once hot, use two dessert spoons to scoop up balls of the fritter mixture: they won't be uniform in shape, but should each be about 4cm wide and 35g. You should be able to fry about six or seven at a time: carefully lower them into the oil and fry for ~{3-4%minutes}, turning them once, until cooked through and golden-brown. If the fritters are cooking too quickly, reduce the temperature, so they cook right through to the middle.
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Once done, lift the cooked fritters from the hot oil with a #slotted spoon{}, transfer to a plate lined with kitchen paper and keep in a #low oven{}. Repeat with the remaining fritters, and serve warm with the sauce (or lemon wedges) alongside.
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