2tablespoonsplain flourall-purpose in the U.S., for dusting
1litreoilneutral, to deep fry
For the Batter
20gplain flourall-purpose in the U.S
1teaspooncornflourcornstarch in U.S.
¼teaspoonbaking powder
40mlsparkling watercarbonated water
sea saltto taste
Instructions
Carefully 1 can mushy peas and slide out the mushy peas, keeping the shape intact. Use a knife to cut the cyclical block of mushy peas into three portions*.
Place each portion of mushy peas onto a baking tray lined with parchment paper and freeze for around an hour. This step cannot be skipped — it makes them much easier to batter.
In a deep-fat fryer or large saucepan, heat 1 litre oil until it reaches 180℃ (356℉).
In a medium bowl, combine 20 g plain flour, 1 teaspoon cornflour, ¼ teaspoon baking powder, 40 ml sparkling water, and sea salt. Whisk well.
Remove the mushy peas from the freezer and coat them with 2 tablespoons plain flour.
Dip the mushy pea patties into the batter and completely coat. Carefully lower into the hot oil and fry until golden-brown from all sides. Drain on kitchen towel and repeat for the remaining fritters.
Notes
* My hometown chip shops (30 seconds from my house!) make very generous, fat mushy pea fritters, which is reflected in this recipe. To make smaller patties, cut them into six instead of three.