This dish from Eggs All Day is built for lazy weekends spent with family and friends looking to fuel up before a long walk, or even cure a hangover. Fritters hold their own both on a breakfast table and later on if someone fires up a barbecue. Served with squashed roast tomatoes and prosciutto, and a dipping sauce of yogurt muddled with basil and mint or an avocado puree, this is indulgence at its finest.
200 g frozen peas, quickly defrosted (you can use the pan you'll fry the fritters in)
100 g plain flour
1 teaspoon baking powder
150 ml whole milk
grated zest of ½ lemon
100 g crumbled feta cheese
30 fresh basil leaves, torn into small shreds
2 tablespoons olive oil sea salt and black pepper, to season
100 g prosciutto, to serve
300 g cherry tomatoes, halved
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Preheat the oven to l 80°C (350°F) Gas 4.
For the roast tomatoes, put the halved cherry tomatoes on a baking sheet, drizzle with the olive oil and vinegar and sprinkle with a few pinches of salt. Roast in the preheated oven for 25-35 minutes until the tomatoes are lightly caramelised. Turn the oven off.
For the fritters, lightly defrost the peas over medium heat in a saucepan. Combine the flour, baking powder, egg, milk and lemon zest in a mixing bowl. Stir in the crumbled feta, torn basil and defrosted peas. Season well.
Heat 1 tablespoon of the olive oil in the frying pan. Spoon 1½ tablespoons of batter per fritter into the hot pan. Cook the fritters in batches over medium heat until you see small holes appearing on the surface. Gently flip with a spatula and cook for 2 minutes on the other side. Transfer to the still-warm oven while you make the rest.
Serve the fritters with the roast tomatoes and prosciutto.
Cook's note: Substitute mint or parsley for the basil here, and goat's cheese, torn mozzarella or halloumi for the feta.
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