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Spiced pea & courgette fritters with minty yogurt dip

Spiced pea & courgette fritters with minty yogurt dip

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
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
  • 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.

Recipe from Good Food magazine, December 2016

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A star rating of 5 out of 5.8 ratings
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