Courgette, Pea and Feta Fritters

clock 10 minutes + 15 minutes bowl Serves 10


  • 2 courgettes, grated
  • 250g frozen peas
  • 1/4 cup mint, chopped
  • 1 shallot, roughly chopped
  • 2 eggs
  • 2 Tbsp plain yoghurt
  • 1 Tbsp milk
  • 3 Tbsp flour
  • 1 tsp baking powder
  • 1/2 tsp salt,
  • pinch of pepper
  • Zest of 1 lemon, plus Juice of 1 lemon for the Feta Sauce
  • 1 Tbsp lemon juice
  • 1/4 cup olive oil for frying
  • 2 cups salad greens, to serve
  • Feta Sauce
  • 75g feta
  • 1/4 cup olive oil
  • Garlic clove (optional)
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  • 1. Squeeze the grated courgette in paper towels to remove some of the juice.

  • 2 For the feta sauce, place all of the ingredients in a food processor and blend until smooth. Place into a small bowl and refrigerate.

  • 3. In a heat-proof bowl, pour boiling water over the peas to thaw, then drain.

  • 4. In the food processor (leaving any remaining feta sauce in there), pulse the peas until chunky, then transfer to a large bowl. Add in the remaining ingredients, except the oil and salad greens, stirring well to combine.

  • 5. In a large frying pan, heat oil and cook large tablespoons of the batter until brown. Flip and cook until golden brown and cooked through, about 1-2 minutes. Set aside on a paper towel to drain off any excess oil.

  • 6. Serve the fritters drizzled with feta sauce and salad greens on the side.


  • • Energy 1676Kj • Protein 13g • Total Fat 33g • Saturated Fat 8g • Carbohydrates 12g • Sugars 5g • Sodium 583mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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