Pea, Basil, and Feta Fritters with Roasted Tomatoes

01Method

1. 1

   Preheat the oven to 180 °C.

2. 2

   Halve the cherry tomatoes and arrange them on a baking sheet. Drizzle with olive oil and balsamic vinegar and season lightly with salt. Roast for 25–35 minutes until the edges begin to caramelize, then turn the oven off.

3. 3

   Thaw the frozen peas in a dry pan. In a bowl, combine the flour, egg, milk, and lemon zest, then fold in the crumbled feta, torn basil leaves, and thawed peas. Season with salt and pepper.

4. 4

   Heat the olive oil in a frying pan and cook the fritters in heaped spoonfuls of batter. Fry over medium heat until golden on the first side, then carefully flip and cook for about 2 minutes on the other side. Transfer the cooked fritters to the turned-off oven as you go to keep them warm.

5. 5

   Serve the fritters alongside the roasted tomatoes and slices of prosciutto.