Pea and parme­san frit­ters

SERVES 4

Food and Travel (UK) - - Contents -

For the frit­ters

2tbsp ex­tra vir­gin olive oil, plus ex­tra for fry­ing

½tsp caster sugar

200g fresh peas, shelled 4 medium eggs

1tbsp lemon juice

75g parme­san, freshly grated 4tbsp flat-leaf pars­ley, coarsely chopped, plus ex­tra to serve (op­tional)

For the rocket salad (op­tional)

large hand­ful rocket leaves 1tbsp ex­tra vir­gin olive oil squeeze of lemon juice hand­ful of parme­san shav­ings

Put the 2tbsp of olive oil in a medium saucepan with 3tbsp wa­ter, ½tsp of salt and the sugar. Bring to a sim­mer over a high heat, add the peas and cook, toss­ing oc­ca­sion­ally, for around 3 min­utes un­til just ten­der, then drain and set aside.

Whisk the eggs in a large bowl with the lemon juice and sea­son with salt and pep­per, then fold in the peas, parme­san and pars­ley. You can do this in ad­vance.

Heat a large non-stick fry­ing pan over a high heat, add about 1tsp oil, then drop ta­ble­spoons of the mix­ture into the pan, spread­ing them out into omelettes 10cm in di­am­e­ter. Cook for about 1 minute each side un­til really golden. You will need to do this in batches, drain­ing them on a dou­ble thick­ness of kitchen pa­per as you go, adding more oil to the pan as nec­es­sary.

If serv­ing with the salad, toss the rocket leaves in a bowl with enough olive oil to coat them, then sea­son with a squeeze of lemon juice and a pinch of salt.

To serve, di­vide the frit­ters be­tween 4 plates, pile the salad on top, scat­ter over a few parme­san shav­ings and driz­zle over a lit­tle more oil. Al­ter­na­tively, just scat­ter the frit­ters with a lit­tle more flat-leaf pars­ley.

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