Spring Pea Fritters with Lemon Herb Whipped Ricotta and Radish Salad

Ingredients

• •2 cups fresh or frozen peas, thawed
• •1/4 cup chopped fresh parsley
• •1/4 cup chopped fresh mint
• •1/4 cup grated Parmesan cheese
• •2 large eggs
• •1/2 cup all-purpose flour
• •1 teaspoon baking powder
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •2 tablespoons olive oil for frying
• •1 cup ricotta cheese
• •1 tablespoon lemon zest
• •1 tablespoon chopped fresh chives
• •1 tablespoon fresh lemon juice
• •4 radishes, thinly sliced
• •1 tablespoon olive oil (for salad)
• •1 teaspoon white wine vinegar
• •Salt and pepper (to taste for salad)

Instructions

1. 1

   Place the peas, parsley, mint, Parmesan, eggs, flour, baking powder, salt, and black pepper in a food processor. Pulse until the mixture is combined but still has some texture.

2. 2

   Heat 2 tablespoons of olive oil in a non-stick skillet over medium heat.

3. 3

   Scoop 2 tablespoons of the pea batter into the skillet for each fritter, flattening slightly with the back of the spoon. Cook for 2-3 minutes on each side, or until golden brown. Repeat with remaining batter.

4. 4

   In a small bowl, whip the ricotta with lemon zest, lemon juice, and chopped chives until smooth. Set aside.

5. 5

   In another bowl, toss the thinly sliced radishes with 1 tablespoon olive oil, white wine vinegar, and a pinch of salt and pepper.

6. 6

   Serve the fritters warm, topped with a dollop of lemon herb whipped ricotta and a side of radish salad.