Green Pea and Ricotta Fritters
From Monica's Eatery in New Plymouth
- 300g frozen green peas
- 720g ricotta, plus extra to garnish
- 2 eggs
- 70g standard flour, sifted
- 40g grated Parmesan
- ½ tsp freshly grated nutmeg
- 18 slices pancetta
- 6 eggs
- microgreens, for garnish (optional)
Thaw peas. Mash half the peas with a fork or potato masher (do not blend).
Combine whole and mashed peas with ricotta, eggs, sifted flour, Parmesan, nutmeg and salt and pepper to taste. Shape into evenly sized fritters of about 60g.
Shallowly coat a pan with oil and place over medium heat. Fry fritters until golden and cooked through, about 3 minutes each side.
Meanwhile, heat an oven grill and grill pancetta until golden and crispy, about 1 minute each side.
Bring a pot of water to a gentle simmer and poach eggs for 3-4 minutes depending on the size of the eggs. (We use no. 6 eggs and it takes 3 minutes.)
Serve 3 fritters per person, topped with 3 pieces of crispy pancetta, a poached egg and ricotta.
Garnish with microgreens, if using.