Spiced pea & courgette fritters with minty yogurt dip

Spiced pea & courgette fritters with minty yogurt dip

By Gizzi Erskine
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Prep: 25 mins Cook: 25 mins

Easy

makes 30

These spiced pea and coriander fritters are easy to make ahead of time. Scatter with crunchy spring onions and serve with the cool minty yogurt dip

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal53
  • fat3g
  • saturates1g
  • carbs3g
  • sugars1g
  • fibre0g
  • protein2g
  • salt0.3g
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Ingredients

    For the yogurt dip

    • 120ml Greek yogurt
    • ½ garlic clove, crushed
    • 1 tbsp good-quality extra virgin olive oil
    • 3 tsp mint sauce (or 2 tbsp freshly chopped mint leaves)

    For the fritters

    • 100g gluten-free plain white flour
    • 3 medium eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 2 courgettes, grated and the moisture squeezed out
      Courgette

      Courgette

      corr-zjet

      The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

    • 60g peas (thawed if frozen)
      Peas

      Peas

      p-ees

      A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

    • 2 tbsp finely chopped mint leaves
    • 2 spring onions, finely sliced
    • 1 green chilli, deseeded and finely chopped
    • 1 lemon, zested
      Lemon

      Lemon

      le-mon

      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 1 ½ tsp ground coriander
    • 1 ½ tsp ground cumin
    • ¼ tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • 4 tbsp vegetable oil, for frying

    To serve

    • 100g feta, crumbled
      Feta

      Feta

      feh-tah

      A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

    • 3 spring onions, thinly sliced on a diagonal

    Method

    1. In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.

    2. When you’re ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan – add only 4-5 tbsp at a time so you don’t overcrowd the pan – and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.

    3. To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.

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