Spiced pea & courgette fritters with minty yogurt dip
- Preparation and cooking time
- 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
For the yogurt dip
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
- 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.