Haute cuisine Italian antipasto / gourmet appetizer.
Airy emerald fritters with a crisp lace edge, finished with lemon-ricotta crema, pea shoot salad, and a bright pea-mint coulis for a plated, gourmet antipasto feel.
Recipe video
Prep the peas Bring a small pot of water to a boil and salt it lightly. Add peas and cook just until tender: 2 minutes for frozen, 2–3 minutes for fresh. Drain and rinse briefly under cold water to lock in the bright green color. Pat dry—less water = crispier fritters.
Make the lemon-ricotta crema (restaurant-style “sauce”). In a bowl, mix ricotta, crème fraîche, lemon juice, and salt until smooth. If it feels stiff, add warm water a teaspoon at a time until it becomes silky and spoonable (like soft whipped cream). Chill while you cook so it holds shape on the plate.
Optional pea-mint coulis (the elegant green swoosh). Blend peas, hot water, olive oil, mint, lemon juice, and a pinch of salt until very smooth. If you want it extra refined, pass through a fine sieve. Set aside—this is your bright, glossy accent.
Build the batter (light, airy structure). In a large bowl whisk flour, cornstarch, baking powder, salt, and white pepper. In another bowl whisk eggs with ricotta, Parmigiano, lemon zest, mint, and olive oil until mostly smooth. Combine wet into dry and mix gently just until no dry flour remains (overmixing can make fritters dense).
Fold in peas (keep them intact). Stir in most of the peas, saving a small handful for topping if you like. The batter should be thick enough to hold peas suspended; if it seems runny, add 10 g / 0.35 oz flour. If it’s too stiff, add 10–20 g / 0.35–0.7 oz water.
Heat the oil properly (key to crispness). Pour neutral oil into a wide pan to about 1 cm / 0.4 in depth. Heat on medium until a tiny drop of batter sizzles immediately but doesn’t burn. If you have a thermometer, aim for 175–180°C / 347–356°F.
Fry in small, elegant rounds. Spoon batter in tablespoon-sized mounds, spacing them apart. Flatten slightly for even cooking. Fry 2–3 minutes per side until deeply golden with lacy edges. Transfer to a rack or paper towel and season lightly with flaky salt while hot.
Plate like a fine-dining antipasto. Dress pea shoots with olive oil, lemon juice, and a pinch of salt. Swipe (or dot) pea-mint coulis on the plate. Add a quenelle or spoonful of lemon-ricotta crema. Stack 3 frittelle per plate, lean them slightly for height. Finish with shaved Parmigiano, micro herbs, lemon zest, and a final sparkle of flaky salt.
