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Preheat the oven to 150°C / 130°C fan / gas mark 2. Cover the petits pois with boiling water and set aside for 2 minutes. Drain and set aside.
Meanwhile, trim and finely slice the spring onions. Finely chop the chives and finely grate the Parmesan.
Separate two of the eggs. Whisk the ricotta, milk and the 2 egg yolks until smooth. In a separate bowl, whisk the egg whites until they hold soft peaks. Fold the flour, baking powder and a good pinch of salt into the ricotta mix. Add the petits pois, spring onions, chives, Parmesan and plenty of black pepper. Fold in the egg whites until just combined.
Wipe a non-stick frying pan with a little oil and add large tablespoons of the ricotta mixture. Cook in batches for 2–3 minutes each side, until risen and golden. Keep warm in the oven. While the fritters are cooking, whisk the remaining oil with the vinegar and season to taste. Toss with the pea shoots.
Heat 1–2 tbsp more oil in the pan. Once very hot, add the four remaining eggs and fry for 2–3 minutes, until the whites are set and crisp at the edges, and the yolks are still runny.
Serve the fritters topped with an egg with a portion of dressed pea shoots. Add hot sauce, if liked.