Pea, za’atar and feta fritters

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Preparation info

  • Makes 25–30 fritters to serve

    six

    • Difficulty

      Easy

Appears in

Ottolenghi Simple

By Yotam Ottolenghi

Published 2018

  • About

This is pretty much a roll-call of my favourite things: green peas, ricotta, za’atar and feta. Add the words fritter and fried and I’m the one at the hob, eating them straight from the pan, all hot and crispy. For those with more restraint, they also work at room temperature, though they lose their crunch. The batter can be made in advance and kept in the fridge for 1 day; just hold back on adding the baking powder and mint until you are ready to start frying.

I’ve served them here

Ingredients

Method