Crispy Zucchini fritters with Peas and Mint
Zucchini fritters are one of my favourite breakfast items. If they’re on the menu, I’m ordering them! All too often, though, I’m disappointed. So many times I have been presented with an oil slick, crispy to the point of burnt, or a gluggy floury pattie that sits like a lead balloon in your stomach. Still I persist in the hope I get a good one, because a good fritter is a thing of joy.
The recipe below is neither floury nor oily. The addition of cornmeal ensures it stays crispy while not detracting from the delicate zucchini flavour. What’s more, it’s completely gluten free making these fritters wonderfully light.
Enjoy with herbed Greek yoghurt and a light side salad as an easy midweek meal.
Makes: 9 fritters
Prep time: 20 minutes
1.5 cups grated zucchini (1 large zucchini should be about right)
3 large spring onions
1 cup thawed peas
3 large eggs
3 tbsp cornflour
1/3 cup cornmeal
Salt and pepper
Olive oil for fying
Begin by coarsely grating the zucchini. You want to remove as much moisture from the zucchini as possible – I find that placing it (post grate) into a tea towel or strong kitchen paper and squeezing as hard as you can works best.
Place the dried grated zucchini into a large mixing bowl and add the roughly chopped spring onions (green ends included), the thawed peas and a handful of finely chopped mint. Sprinkle the cornflour evenly over the mixture.
In a separate bowl whisk together the eggs before adding the cornmeal, salt and pepper. Combine well. Next pour over the vegetable mixture making sure everything is well coated before seasoning generously with salt and pepper.
To cook the fritters heat a little olive oil in a frying pan over a medium-high heat. Place three large spoonfuls of the mixture at a time into the oil and gently press each one down with the back of your spoon. Leave the fritters alone for 1-2 minutes, giving them enough time to set in the pan before you gently flip them over. They are ready when both sides are crispy and golden.
Any herbs of your choice – parsley, dill, tarragon.
Grated sweet potato, pumpkin, or finely chopped spinach would all work well, but be careful not to alter the ratios of vegetable to egg batter as this will change the overall consistency of the fritter.
A dollop of herbed Greek yoghurt.
Add bacon if you can’t bear to go vegetarian for the night!