Pea and pecorino fritters

If you’re a fan of Parmesan, why not give pecorino a try? Made from sheep milk, it’s similarly sharp but milder and slightly sweeter. Nici Wickes pairs it with peas and dill in these little pancakes.

By Nici Wickes
  • 10 mins preparation
  • 20 mins cooking
  • Makes 12
  • Print


  • 2 cup frozen or fresh peas, cooked
  • 1 cup grated pecorino, plus extra, to serve
  • 1 egg
  • 2 tablespoon gluten-free flour
  • 3 tablespoon olive oil
  • 1/4 cup almond milk
  • 2 tablespoon fresh dill, chopped (or 1 tsp dried)
  • 2 teaspoon wholegrain mustard
  • 1/2 teaspoon salt
  • decent grind of black pepper
  • oil for cooking
  • 50 gram prosciutto
  • lemon juice and wedges, to serve
  • crème fraîche (optional, if not dairy-free)


  • 1
    Blend the peas in a food processor, then add the pecorino, egg, flour, oil, milk, herbs, mustard and seasonings. Mix until semi-smooth.
  • 2
    Heat the oil to medium and drop tablespoons of pea batter into a frying pan. Cook for 1-2 minutes until dark golden, then flip and fry until cooked through.
  • 3
    Serve scattered with torn prosciutto, extra pecorino and a squeeze of lemon juice. Garnish with dollops of crème fraîche and lemon wedges.

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