ChefScotty
Cook
I had a hankering for these after inadvertantly coming across a recipe ChefJen had posted elsewhere in a previous life so I've got the product but it's just occured to me I've never battered and cooked them myself since I left the UK. So just checking my common sense is sound, that I should make my mushy pea balls and then presumably freeze them, and then just batter them and sling them in the fryer. Just want to check with all the liquid in there this isn't going to be like trying to deep fry ice cubes since that's no fun unless some other unsuspecting soul is working the fryer
Thanks!
Thanks!