I’m in tears.
Thank you so much for your overwhelming response to our Baking with Kids eCookbook!
To see how many lovelies have said ‘yes’ to getting their kids into the kitchen has been beyond words.
You surpassed all my expectations.
And I’m so very grateful.
Knowing so many little hands will be in the kitchen stirring, chopping, whisking, grating, cracking eggs and having fun whilst learning to cook is beyond beautiful.
If you haven’t yet, purchase your Baking with Kids eCookbook now to start teaching your kids to cook.
Thank you so much for allowing our recipes to come into your homes. And into your families bellies and hearts.
Now to say thank you and to keep the home cooking fun times rolling – I’ve been recipe testing these one bowl pea and ricotta fritters just. for. you.
And I’m so excited to share this super simple recipe with you today!
These fritters are light, zesty, gorgeously golden and pure perfection served alongside our simple tomato salad and kale pesto.
The fritters come together in one bowl and make over 20 fritters! Perfect for a light midweek dinner or nestled in a lunch box!
To make your own one bowl pea & ricotta fritters with tomato salad simply…
Begin by collecting all of the ingredients needed.
Wash and dry your little ones hands.
Set your child up safely at the kitchen bench.
Ask your child to place the ricotta into the large bowl.
Add the smashed peas.
Next, add the chopped basil, mint and baby spinach.
Next, ask your child to tap each egg on the side of the bowl until a crack appears. Then to open the shell so the egg falls into the bowl.
Give your child a small grater. Ask your little one to grate the parmesan and zest the lemon into the bowl.
Ask your child to season the mixture with a pinch of sea salt and grinding of black pepper.
Arm your little one with a wooden spoon and ask them to stir until the mixture is combined.
Heat a fry pan over medium heat.
Add a drizzle of olive oil.
Take heaped tablespoons of the ricotta mixture, shape into rounds and gently place into the fry pan. Flatten slightly.
Cook for 3-4 minutes.
Gently flip each fritter and cook for a further 2-3 minutes or until golden and set.
Carefully place the cooked fritters into a plate lined with kitchen paper. Continue frying until no mixture remains.
To make the tomato salad…
Slice the heirloom tomatoes, cherry tomatoes and roma tomatoes into a variety of shapes. I love to halve some, quarter others and thinly slice the remaining – the variety of shapes creates the most beautiful salad.
Thinly slice half a red onion.
To assemble: layer the tomatoes, basil and red onion on a wooden board. Season with salt and pepper. Drizzle with olive oil and kale pesto.
Add the golden pea and ricotta fritters to the board, top with basil leaves and a drizzle of pesto. Enjoy x
We served our one bowl pea and ricotta fritters with our kale pesto, you can use store-bought basil pesto if you wish.
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one bowl pea & ricotta fritters with tomato salad
- Total Time: 35 mins
- Yield: 20 fritters 1x
Description
one bowl pea & ricotta fritters with tomato salad
Ingredients
- Pea and Ricotta Fritters:
- 500 grams fresh (deli style) ricotta
- 1 cup (150 grams) peas, blanched and slightly crushed
- 1 cup baby spinach, finely chopped
- 1/2 cup mint leaves, finely chopped
- 1/2 cup basil leaves, finely chopped
- zest of 1 lemon
- 1/2 cup (60 grams) grated parmesan
- 3 eggs
- sea salt and pepper, to season
- olive oil, to fry in
- Tomato Salad:
- 2 heirloom tomatoes
- 250 grams heirloom cherry tomatoes
- 1 roma tomato
- half a red onion, thinly sliced
- 1 cup basil leaves
- sea salt and pepper, to season
- 1/2 cup (100 grams) store-bought (or home made kale) pesto
Instructions
- To make the pea and ricotta fritters:
- Place the ricotta, peas, baby spinach, mint, basil, lemon zest, parmesan, eggs, sea salt and pepper into a large bowl. Mix to thoroughly combine. Place a fry pan over medium heat. Add a little olive oil. Take heaped tablespoons of the ricotta mixture, shape into rounds and gently place into the fry pan. Flatten slightly. Cook for 3-4 minutes. Flip and cook for a further 2-3 minutes or until golden and set. Place cooked fritters into a plate lined with kitchen paper. Continue frying until no mixture remains.
- To make the tomato salad:
- Cut the tomatoes into a variety of shapes (slice, quarter, halve) and arrange on a large wooden board along with the red onion and basil leaves. Season with sea salt and pepper. Drizzle with olive oil and pesto.
- Add cooked fritters to the board, top with a drizzle of pesto, basil leaves and grating of parmesan. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins
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