Pea Fritters, Three Ways

If there’s one thing I can’t refrain from ordering at brunch, it’s a fritter; pea or sweetcorn, preferably. That, and a cocktail, something fizz-based. Anyway, I digress. The fritter is the king of brunch, especially when topped with a poached egg and accompanied by a zingy dip – I recommend something with harissa. Not only do I love the flavour and colour of a pea fritter, I love folding in some whole peas for a little crunch. Here are three ways I like to make mine.