Lunch

Pea and pecorino fritters

If you’re a fan of Parmesan, why not give pecorino a try? Made from sheep milk, it’s similarly sharp but milder and slightly sweeter. Nici Wickes pairs it with peas and dill in these little pancakes.
Pea and pecorino fritters
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Ingredients

Method

1.Blend the peas in a food processor, then add the pecorino, egg, flour, oil, milk, herbs, mustard and seasonings. Mix until semi-smooth.
2.Heat the oil to medium and drop tablespoons of pea batter into a frying pan. Cook for 1-2 minutes until dark golden, then flip and fry until cooked through.
3.Serve scattered with torn prosciutto, extra pecorino and a squeeze of lemon juice. Garnish with dollops of crème fraîche and lemon wedges.

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