Zucchini (courgette) can be so underrated. While it can be a reasonably bland vegetable on its own, and it goes horribly soggy when its been plainly boiled, it really comes in to its own when matched with the strong flavours of mint, feta and garlic.
These fritters allow the zucchini to show you what its got. They’re gloriously light yet full of flavour and make a wonderful weekend brunch or light lunch if served with a fresh salad.
These quantities will make around 20 fritters about the size of a jam jar lid, enough for a lunch for 4.
Zucchini, pea and mint fritters
Prep time:
Cook time:
Total time:
Serves: 20 fritters
Ingredients
- 4 zucchini, coarsely grated
- 1 cup peas (frozen are fine)
- ¼ cup mint leaves, chopped
- 2 cloves garlic, crushed
- ½ cup feta, diced (optional)
- ½ cup grated cheese
- 1 egg, separated
- 1 cup flour
- ½ tsp baking powder
- salt and freshly ground pepper to taste
- oil, for shallow frying
Instructions
- Place the grated zucchini, peas, mint, garlic, feta, grated cheese, and the egg yolk in a large bowl and mix well to combine. Sift on the flour and baking powder and stir well. Season well with salt and pepper.
- Whisk the egg white until soft peaks form, and then fold gently into the zucchini mixture.
- Heat the oil in a large frypan over a medium heat. Add spoonfuls of the batter and fry gently until you see bubbles bursting through the middle of the mixture and the underside is golden. Flip gently and fry the other side until golden. Do this carefully because this is quite a soft mix. Drain the fritters on paper towels and serve warm.
Notes
The trick with these fritters is to avoid overcooking the zucchini. Cook them until just golden. This is a soft batter anyway and if you leave them too long in the pan the zucchini will overcook and become mushy, causing the fritters to collapse a bit. They'll still taste delicious though!
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