Makes eight fritters, to serve four to eight

1 lb 2 oz/500g frozen peas, defrosted

4¼ oz/120g ricotta

3 large eggs, beaten

1 lemon: finely zest to get 1 tsp, then cut it into 6 wedges, to serve

salt and black pepper

3 tbsp za’atar

⅔ cup/100g all-purpose flour

1½ tsp baking powder

1 cup/20g mint leaves, finely shredded

7 oz/200g feta, crumbled into ¾-inch/2cm pieces

about 3⅓ cups/800ml sunflower oil, for frying1. Put the peas into a food processor and pulse a few times until roughly

crushed, then transfer to a large bowl. Add the ricotta, eggs, lemon zest, ¾

tsp salt, and a good grind of pepper. Mix well, then add the za

’

atar, flour, and

baking powder. Mix until just combined, then gently fold in the mint and feta;

you don

’t want the chunks of feta to break up.

2. Pour the oil in a medium saucepan and place over medium-high heat. Once

hot, use 2 small spoons to scoop up balls or quenelles of the mixture. Don

’t

worry about making them uniform in shape, but they should be about 1½

inches/4cm wide. Carefully lower them into the oil—you should be able to do

4 at a time—and fry for 3–4 minutes, turning once, until cooked through and

golden brown. If they are cooking too quickly and taking on too much color,

just decrease the temperature so that the middle also cooks through. Using a

slotted spoon, transfer to a paper towel–lined plate while you continue with

the remaining fritters. Serve warm, with a wedge of lemon alongside.

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