Name: Crispy Pea Fritters
Total time: 40 min
Ingredients: 2½ ounces Pecorino Romano cheese , cut into rough 1-inch chunks; 1 pound frozen peas , thawed, divided; 1 large egg , lightly beaten; 3 garlic cloves , chopped; 1½ teaspoons red pepper flakes; 1 teaspoon table salt; ¾ teaspoon pepper; ½ cup chopped fresh cilantro; 4 scallions , sliced thin; ⅓ cup all-purpose flour; ½ cup peanut or vegetable oil for frying

Why This Recipe Works

To create these simple and unique fritters, we relied on a freezer staple: frozen peas. We flavored the fritters with ingredients that played off the peas’ sweetness: pungent Pecorino Romano cheese, fragrant cilantro, zesty scallions, and red pepper flakes. The food processor made preparation easy. We processed the cheese until it was finely ground, and to keep some textural contrast, we made the batter in two stages. For the first, we blitzed the cheese and peas (along with an egg to bind and some seasonings) to a coarse puree. We then added more peas, plus chopped cilantro and scallions (and some flour, again, to bind) for a lighter pulsing that kept pieces of the peas and herbs intact. We finished the fritters by shallow-frying them in batches to a deep golden brown in a skillet with just ½ cup of oil.

Before You Begin

To move quickly through adding the batter to the hot oil, measure out the first 2-tablespoon portion of batter to get a visual on how much batter should be in each fritter, and then use a dinner spoon to portion out the rest by eye. You can make a quick dipping sauce for these fritters by combining some yogurt with a little lemon juice and salt. Alternatively, try dipping them in our Onion Raita. Sprinkle the warm fritters with flake sea salt, if desired.

Instructions

Process Pecorino in food processor until finely ground, about 30 seconds. Add 1½ cups peas, egg, garlic, pepper flakes, salt, and pepper to food processor. Process to coarse puree, about 10 seconds, scraping down sides of bowl as needed.

Add cilantro, scallions, flour, and remaining peas. Pulse until just combined, about 4 pulses, scraping down sides of bowl as needed.

Set wire rack in rimmed baking sheet and line half of rack with triple layer of paper towels. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Carefully place nine 2-tablespoon portions of batter into skillet, then press each portion into approximate 2-inch disk (about ½ inch thick) with back of dinner spoon.

Fry until deep golden brown on both sides, 3 to 5 minutes per side. Transfer fritters to paper towel–lined side of prepared rack, let drain for 15 seconds on each side, then move to unlined side of rack. Repeat with remaining batter. Serve warm.