Za'atar Pea Fritters

Ingredients

Makes 6

500 gFrozen green peas

120 gRicotta

4Eggs

1 tspLemon zest

3 tbspZa'atar

100 gAlmond flour

1½ tspBaking powder

20 gFresh mint

200 gGreek style feta

¾ tspSalt

¼ tspBlack pepper

2 tbspExtra-virgin olive oil

Defrost the frozen peas.
Once thawed and thoroughly drained, transfer the peas to a large bowl. Roughly mash them with a fork or potato masher until about half of the peas are crushed.
Beat the eggs in a small bowl. Zest the lemon and then slice into quarters. Finely chop the mint.
Add the eggs, ricotta, lemon zest, mint, salt and a heavy grind of black pepper to the peas. Mix thoroughly.
Stir in the za'atar, almond flour and baking powder until just combined.
Crumble the feta and gently fold it into the mixture.
Heat the extra-virgin olive oil in a large frying pan over medium heat.
Once hot, drop 4cm-wide spoonfuls of the batter into the pan, flattening them slightly.
Fry for 3-4 minutes per side until deeply golden and cooked through.
Transfer the cooked fritters to a paper-towel-lined plate. Repeat with the remaining batter.

Serve warm with the lemon wedges to squeeze over the top. Pairs beautifully with a sharp sour cream sauce.

The raw batter can be kept in the fridge for 1 day. Cooked fritters keep for 3 days.

Reheat in a dry frying pan or a hot oven for 5 minutes to restore the crispy edges.