Pea and Taleggio Fritters and a Pompous Charcuterie

So……I’ve been having withdrawals from cooking and you may have noticed the lack of recipes these past few weeks? I’ve been in London doing a time consuming internship at delicious.magazine! Its been fantastic, and between sampling over 50 Christmas pudding varieties, 30 mince pies, 15 panettones and still with a crate full of mincemeat and cake left to devour (all for the sake of the Christmas issue’s ‘taste test’ of course) it has left me with little time, stomach capacity and/or motivation for anything edible. However, these withdrawals have been kicking in so it was back in the kitchen this bank holiday weekend.

These fritters are essentially savoury pancakes I guess? I make these all the time as a delicious lunch as they are so open to using different ingredients! With an abundance of cooperative peas from the garden and a fridge maliciously hiding a legendary hunk of taleggio cheese I decided upon these tasty ingredients for lunch. I usually use feta but its absence has converted me to this pungent and obsequious cheese which melts so nicely in this recipe!


You can pretty much use any ingredients in this batter, tweaking the amount of flour and liquid. You can add different spices and herbs and different cheeses! For example, I love to make these with fennel seeds, feta, peas and mint or sweetcorn, curry and chilli! Go mad!

  • 125ml milk
  • 2 eggs
  • 30g cornflour
  • 100g flour
  • 250g peas
  • 100g taleggio cheese, cubed (approx, or a handful)
  • salt and pepper
  • basil, chopped
  • cumin seed
  1. Boil the peas for a few minutes then run under cold water. Place half the peas in a food processor and puree.
  2. Sieve the flours into a large bowl and add some salt, pepper, cumin seed and basil. Whisk in the beaten eggs and milk until smooth.
  3. Fold in the whole peas, pureed peas, and cheese and mix well. It should be fairly thick, enough to hold its shape in a pan
  4. Heat a frying pan to a medium heat and warm some sunflower oil
  5. Fry spoonfuls of the mixture in the hot oil for a few minutes on each side, until golden brown and set.

These are lovely with a salsa, salad, chutney or anything you fancy depending on the flavours! However, we had some fancy lamb prosciutto and boar ham and some deeply decadent and artery clogging cheeses in the fridge to use up so these went down well too…..