Yotam Ottolenghi is one of HG/BSK’s favorite cookbook authors and NY Times recipe columnist. He came to fame with delicatessens in London and then escalating to restaurants. The Riva family (HG?BSK’s gifted daughter, Lesley, son-in-law Massimo, granddaughters Arianna and Sofia) has dined there frequently during London visits and rave about the tasty Israeli/Middle Eastern cuisine. (They give the delicatessens very high marks for takeout food enjoyed before the hotel room or rented apartment TV). A BSK favorite cookbook is “Ottolenghi Simple”, BSK found an odd recipe there for fritters based on mashed peas. (HG mused: Was this like the sad “mushy” peas served in some British fish and chip eateries? NO is the answer). Frozen peas go into the food processor and are then mixed with zaatar, ricotta cheese, feta cheese, shredded fresh mint leaves, baking powder, flour, lemon zest ,eggs, salt and pepper. BSK formed the mix into fat cigar shapes and fried them in sizzling canola oil. Crisp. Greaseless. Unique and delicious flavor. Accompanied by harissa (piquant Moroccan hot sauce), lemon wedges and HG’s version of yogurt sauce (Greek yogurt enriched with olive oil, lemon juice, cumin and zaatar) this is savory eating. (Makes a lush sandwich when tucked into a pita pocket with the appropriate condiments or raw vegetables.)
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