Ricotta & Pea Fritters

By Anthony Silvio

As featured in the Two Good Co cookbook 'Change The Course'.

These ricotta fritters are light and fluffy, brimming with fresh herbs and chunky bits of peas. We love using fresh peas in the middle of spring, but frozen works just fine any time of the year. Serve them as nibbles to get the appetite started at your next party, and kids love them too!

To support the cause and access more delicious recipes like this one, purchase the Change The Course Cookbook by Two Good Co.


350g Fresh Ricotta

200g Peas, fresh or frozen

2 Free Range Eggs

100g Parmigiano Reggiano, finely grated

1 Lemon, finely grated zest, rest of lemon reserved for squeezing over

1 Garlic clove, finely grated

3 sprigs Fresh Mint, roughly chopped

3 sprigs Fresh Dill, roughly chopped

Sea Salt & freshly ground Black Pepper, to taste

100g Plain Flour

1 ½ tsp Baking Powder

¾ cup Extra Virgin Olive Oil, for frying

300g Two Good Co. Spicy Tomato Jam, to serve


In a food processor with the blade attachment, pulse the peas a few times into coarsely chopped chunky pieces. (Do not over blend as you want there to be plenty of texture left in the peas.)

Add the ricotta, parmigiano, eggs, lemon zest, garlic, herbs, generously season with salt and pepper.

Blend for 5-10 seconds to just combine. Transfer the mixture to a bowl, then fold in the sifted plain flour and baking powder.

In a large frying pan, heat 1/2 cup of the extra virgin olive oil to medium-high and prepare a plate with absorbent paper on the side.

Once heated, drop heaped tablespoon portions into the oil. We like to do this with two tablespoons, use one to scoop the mixture and the other for scraping it off into the hot oil. 

Fry for a 2-3 minutes on each side or until golden and cooked through.

Transfer the fritters to a plate lined with absorbent paper to drain off any excess oil.

You will need to do this in a few batches depending on the size of your pan. After the second or third batch you will need to add the remaining ¼ cup of oil.

Sprinkle with sea salt flakes and pile high on a serving platter. 

Accompany with Two Good Co. Spicy Tomato Jam and cheeks of lemon to spritz over the top.