These fritters are another @Ottolenghi creation and are delicious. Always choose extra virgin olive oil when using olive oil in your cooking.
Put the peas into a food processor and pulse a few times until roughly crushed, then transfer to a large bowl. Add the ricotta, eggs, lemon zest, ¾ teaspoon of salt and a good grind of black pepper. Mix well, then add the za’atar, flour and baking powder. Mix until just combined, then gently fold in the mint and feta; you don’t want the chunks of feta to break up.
Pour the oil into a pan and place on medium high heat. Once hot, use 2 dessertspoons to scoop up balls or quenelles of the mixture. Uniform size and shape not required but roughly 4cm wide. Carefully lower into the pan and oil and fry for 3-4 minutes, turning once, until cooked through and golden-brown. Drain on kitchen paper and serve with lemon wedges.
Note – Ottolenghi suggests frying in a saucepan with approximately 800ml of oil. I preferred to shallow fry them in much less oil and therefore flattened the balls a little to ensure they cook right through.
