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
- 2 courgettes , grated and the moisture squeezed out
- 60g peas (thawed if frozen)
- 2 tbsp finely chopped mint leaves
- 2 spring onions , finely sliced
- 1 green chilli , deseeded and finely chopped
- 1 lemon , zested
- 1 ½ tsp ground coriander
- 1 ½ tsp ground cumin
- ¼ tsp baking powder
- 4 tbsp vegetable oil , for frying
To serve
- 100g feta , crumbled
- 3 spring onions , thinly sliced on a diagonal
Method
- STEP 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.
- STEP 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.
- STEP 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.
