Pea, Mint & Goats Feta Fritters
The ‘go to’ for every indecisive café order, the corn fritter can be found on every breakfast menu. Becoming increasingly bored with your run-of-the-mill corn fritter, I decided that this iconic breakfast item needed a much-deserved revamp. I love a good corn fritter, but surely we can fritter something else? The answer is yes, and these are ‘fritting’ amazing!
In search for an ingredient to use as inspiration for my fritter, a voice echoed from the freezer. “Peas give me a go Shez”. The humblest of frozen vegetables, the pea. A bag once dragged out of the freezer for the occasional rolled ankle. It would now serve as my inspiration to reboot this café classic. Not only are these fritters nutritionally stacked but they also serve as a well balanced vegetarian option.
Served hot or cold, these delicious morsels are something to get excited about. An easy and versatile option for any occasion or meal, paired with a delicious dipping sauce also makes them a little bit fancy. You’ve just ‘goat’ to try them!
SERVES: 10 medium fritters
PREP: 20 MINS
COOK TIME: 20 MINS
INGREDIENTS LIST:
2 cups zucchini, grated
1 cup frozen (defrosted) or fresh peas
1 handful fresh mint, chopped
1 handful fresh parsley, chopped
100g goat’s feta
2 large eggs
½ cup spelt flour (or plain flour)
2 spring onions, finely chopped
salt and pepper to taste
coconut oil for shallow frying
SAUCE
1 cup Greek yoghurt
2 Tbsp. lemon juice
salt and pepper to taste
½ tsp. sweet paprika
1 tsp. honey
1 Tbsp. extra virgin olive oil
DIRECTIONS:
Remove excess moisture from zucchini by either pressing firmly in a cheese cloth or just using your hands.
In a mixing bowl combine zucchini, peas, herbs, spring onions, goat’s cheese, flour, eggs and salt and pepper to taste.
In a small bowl whisk yoghurt, lemon juice, sweet paprika, honey and olive oil. Place in fridge until required.
Heat coconut oil in fry pan on medium heat, drop large tablespoons of mixture into the oil and shape into fritters with the spoon, shallow fry on both sides until brown and crisp.
Drain on paper towel. Serve with yoghurt sauce.
