Pea and Zucchini Fritters

These delicious, crispy, golden, nutrient dense little fritters of goodness are a family favourite in my home. They are delicious on their own, dipped into the sauce, dipped in tomato sauce if that’s your jam, or served in a sandwich with sauce, avocado, lettuce and whatever other fillings your heart desires. Enjoy for breakfast, brunch, lunch, dinner, snack time or all of the above. Louie loves them which – as the parent of any toddler can understand – always makes my heart sing.

Ingredients:

Makes about 15 fritters

For the Fritters:
2 zucchinis
1 C peas
1 red onion
2 handfuls of chopped herbs*
zest of half a lemon
3/4 C rice flour
3/4 C chickpea flour
1 tsp salt
1 tsp baking powder
1/2 tsp freshly ground black pepper
1.5 c of water
Coconut or canola oil for cooking

For the Sauce:
3/4 C plant based yogurt
zest of half a lemon
a handful of chopped capers
1 tsp granulated garlic
2 tbsp chopped dill

*I used dill and parsley in this photo but coriander, basil and chives also taste great

Method:

Takes about 30 minutes.

For the Fritters:
Grate the zucchinis and place in a large colander. Let them sit while you prepare the rest of the fritter ingredients (you are going to squeeze the water out of them before you mix them into the batter but they need to rest a little before you can do this).

If using frozen peas, get them out of the freezer and cover with some warm water to thaw. Finely chop the red onion and herbs, and zest the lemon.

In a large mixing bowl, make a batter out of the rice flour, chickpea flour, salt, baking powder, black pepper and water. Place a heavy bottomed frying pan on a medium heat.

Drain the peas and add these to the batter, along with the finely chopped onion, herbs and lemon zest. Take a handful of the grated zucchini and squeeze as much water out of it as possible. Add this zucchini to the bowl and then repeat with the rest of zucchini. Don’t rush this step – small handfuls at a time is best so that you can remove as much water from the zucchini as possible. Stir the zucchini through the batter so that everything is well combined.

Melt a teaspoon of coconut oil in the now hot frying pan. Spoon tablespoons of fritter batter into the hot pan – I like to do three at a time so that I have enough room to flip them – and cook for about three minutes or until bubbles appear and then pop, just like when you are cooking pancakes. Use a metal spatula to flip and then cook for 3 minutes on the other side. Transfer cooked fritters to a paper towel lined plate and place and repeat until all of your batter is used up.

For the Sauce:
Mix all of the sauce ingredients together, taste and add additional herbs or capers to taste.

Notes and serving suggestions:

Spelt or standard wheat flour is fine to use if you don’t have both rice and chickpea flours on hand.

Some stoves are impossible to get the right temperature to cook fritters and pancakes. If you are finding that the outside is burning before the middle is cooked through, either turn down the heat or finish the fritters off in a hot oven.

Tags: breakfast brunch dinner fibre fritter gluten free iron iron rich lunch peas protein toddler toddler snacks vegan vitamin c zucchini



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