Pea and ricotta frittelle recipe
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Cooking tools:
- Deep-fryer
- Saucepan
- Deep-fry thermometer
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
- Slotted spoon
- Paper towel
- Serving platter
Ingredients
- Vegetable oil, for deep-frying
- 2 eggs
- 250 gm firm ricotta
- 75 gm (½ cup) plain flour
- 1½ tsp baking powder
- 200 gm frozen peas, defrosted and coarsely crushed
- 2 tbsp coarsely chopped mint
- Finely grated rind of 1 lemon, plus lemon wedges to serve
- Aïoli, to serve
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