Pancetta Sweet Pea Fritters with a Crème Fraîche-Pecorino Dipping Sauce

The princess and the pea fritter?


For the Fritters-
5-7 cups of duck fat (and/or oil for frying)
Olive oil for sautéing
2 tbs. pancetta, cut into small pieces
1 medium onion, finely minced
pinch of red chili flakes
3/4 cup all purpose flour 
1/2 tsp. baking soda
1/2 tsp. baking powder
pinch of paprika
3 eggs, beaten
1 lb. of fresh shelled+blanched peas or thawed frozen peas
1 tsp. finely chopped fresh parsley
1/4 cup heavy whipping cream
sea salt
freshly cracked black pepper
Crème fraîche-Pecorino Dipping Sauce (recipe below)

  1. In a saute pan on medium heat, add enough olive oil to coat the pan and add the pancetta. Let the pancetta render and cook. Then take it out of a pan and place it on a paper-towel lined plate, set aside. 
  2. Add the onions to the same pan that you cooked the pancetta in (add more olive oil if needed). Add a healthy pinch of sea salt and red pepper flakes. Let the onions sweat and cook until soften and translucent. Then take the pan off the heat and let the onions cool. 
  3. Next mix together the flour, baking soda, baking powder and paprika in a big bowl. Stir until combined. Next add the peas and then the eggs. Stir to combine. Then add the onions, pancetta, parsley, salt and black pepper. Set aside for now.
  4. In a medium sized pot for frying add the duck fat and/or oil. Heat until the the oil thermometer reaches about 360 degrees F. 
  5. In a seperate mixing bowl, add the cream and whisk until soft peaks form. Gently fold this into the fritter batter. 
  6. Drop the fritter batter into the oil (about 1 heaping tablespoon in size) and fry for about 3 minutes or until a nice golden brown (only fry a few fritters at a time so that you don't crowd the pan) Using a slotted spoon transfer the fritters onto a plate-lined with paper towels and sprinkle with sea salt. Continue until all of the fritters are fried. Serve while hot with the dipping sauce (Recipe below). Enjoy!

For the Dipping Sauce-
1/2 cup crème fraîche (you can also use sour cream)
1/2 cup finely grated pecorino romano cheese
sea salt to taste
freshly cracked black pepper
lemon zest (optional)

Mix all of the ingredients together in a bowl until incorporated. Serve with the fritters.

Happy Eatings!

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