Spiced pea & courgette fritters with minty yogurt dip

Spiced pea & courgette fritters with minty yogurt dip

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(4 ratings)

Prep: 25 mins Cook: 25 mins


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


    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



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

    • 2 courgettes, grated and the moisture squeezed out



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

    • 60g peas (thawed if frozen)



      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



      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



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

    • 3 spring onions, thinly sliced on a diagonal


    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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    Comments, questions and tips

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    1st Aug, 2020
    Delicious and easy to make. I did need to add a little salt.
    15th Apr, 2020
    Delicious! Both my husband and teenage son really enjoyed these. Always on lookout for vegi meals with lots of flavour. Made with ordinary plain flour. Served with middle eastern salad and flatbreads. Definitely make again :)
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