Pea, Za'atar and Feta Fritters 4.000

Goran Kosanovic for The Washington Post; food styling by Amanda Soto/The Washington Post

Oct 29, 2018

According to Yotam Ottolenghi's new cookbook, these crunchy fritters are characterized as SIME, an acronym that stands for: Short on Time, 10 Ingredients or Less, Make Ahead and Easier Than You Think.

To read the accompanying story, see: 11 ingredients to add to your pantry and channel Ottolenghi’s favorite flavors.

Make Ahead: The batter, without the baking powder and mint -- can be refrigerated up to 1 day in advance. Stir those in just before using.


Servings:
4 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-8 servings

Ingredients
  • 18 ounces frozen/defrosted green peas
  • 4 1/2 ounces whole-milk ricotta cheese
  • 3 large eggs, beaten
  • Finely grated zest of 1 lemon, and lemon wedges for serving (cut after zesting)
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 3 tablespoons za'atar
  • 2/3 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 cup packed mint leaves, finely chopped
  • 7 ounces feta cheese, crumbled
  • About 3 1/3 cups safflower oil, for frying

Directions

Pulse the defrosted peas in a food processor just until they are coarsely crushed, then transfer to a mixing bowl.

Stir in the ricotta, eggs, lemon zest, the salt and a good grind of pepper, then add the za'atar, flour and baking powder, mixing until they are just incorporated. Gently fold in the mint and feta; you don't want the chunks of cheese to break up.

Heat the oil in a medium saucepan over medium heat. Line a plate with paper towels.

Divide the mixture into 8 equal portions, shaping them into balls, patties or quenelles that are about 1 1/2 inches wide. Cook about 4 at a time for 3 to 4 minutes, turning them to brown evenly. Use a slotted spoon to transfer them to the lined plate while you cook the remaining batch.

Serve warm, with lemon wedges.

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Recipe Source

Adapted from "Ottolenghi Simple," by Yotam Ottolenghi with Tara Wigley and Esme Howarth (Ten Speed Press, 2018).

Tested by Antonia Balazs.

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