Pea and Zucchini Fritters — Wholy Goodness

Updated at: Wed, 16 Aug 2023 19:45:43 GMT

Step 1

For the Fritters:

Step 2

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).

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

For the Sauce:

Step 8

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

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