If using fresh peas, blanch them in boiling water for one to two minutes, then drain well and pat dry before adding to the batter. Thawed frozen peas can be added without additional cooking.
- Yield: Makes about 3 dozen
Source: Martha Stewart Kids, Spring
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon paprika
- 2 large eggs, lightly beaten
- 1 cup cottage cheese
- 2 cups fresh shelled peas, or 1 ten-ounce package frozen peas, thawed
- 1/4 cup heavy cream
- 8 cups canola oil
Sift together flour, baking powder, nutmeg, and paprika into a medium mixing bowl. Pour eggs into flour mixture, and whisk to combine thoroughly. Fold in cottage cheese and peas. In another medium mixing bowl, whip cream until soft peaks form, and fold into mixture.
In a large skillet, heat canola oil until a deep-fry thermometer registers 360 degrees. Drop dough 1 heaping tablespoon at a time into hot oil, and fry about 3 minutes, turning as needed, until golden all over and cooked through. Using a slotted spoon, transfer to a large paper-towel-lined plate; sprinkle with salt while still hot, and let cool slightly before serving.