Pea/Corn Ricotta Frittelle

Ingredients - serves 4-6

Vegetable oil for deep-frying

2 eggs

250g firm ricotta

75g plain flour

1.5 tbsp baking powder

200g frozen peas - or 200g frozen corns - defrosted and coarsely crushed. If mixing, 100g of each

2 tbsp coarsely chopped mint

zest of 1 lemon

Method

Heat oil in a deep-fryer or large saucepan to 180C.

Beat eggs and 200g ricotta i a bowl until smooth, then stir in flour and baking powder and season generously.

Stir in peas or corn (or both), mint, lemon rind and remaining ricotta, trying to keep small chunks of ricotta throughout the batter.

Carefully add heaped tablespoons of batter to the oil in batches (hot oil will spit)and fry until golden brown. The fritters will drop to the bottom of the oil but will puff up and rise t the surface as they cook (3-4 mins).

Remove with a slotted spoon, drain briefly on paper towels, season to taste and serve hot with aioli and lemon wedges.

Recipe by AGT, Emma Knowles