Friday, May 05, 2006

Pea, Basil and Bocconcini Fritters

I'm revisiting a dish I made a little while ago - this version is Italian influenced, combining baby Bocconcini with fresh Basil leaves.


Pea, Basil and Bocconcini Fritters

125g frozen peas
¼ cup milk
1 egg
15g potato flour
50g plain flour
¼ teaspoon baking powder
1 tablespoon grated Parmesan
12 basil leaves
6 baby Bocconcini, ripped into thirds
olive oil & butter, to shallow fry

Boil the peas for a few minutes, then drain.

In a processor, add half the peas and process until it begins to form a rough paste. Add the egg, flours, baking powder, grated parmesan and 6 basil leaves and briefly process to amalgamate. Add the milk, and process again until incorporated.

Add this to the remaining whole peas and stir. Add the ripped Bocconcini and then rip the remaining 6 basil leaves and add this to the mix. Stir to mix well.

Drizzle in a little olive oil in a pan and a little piece of butter - heat over a medium flame until the butter is melted, then scoop in quarter cupfuls of the mix to the pan. Cook about 2 minutes or until lightly browned before flipping. Continue cooking until browned and cooked through.

This should make about 6 fritters.

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  1. These look very tasty!

  2. the melting bocconcini was especially nice and the basil made the fritters even greener.


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