I remember a delightful summer afternoon visiting my grandmother’s garden, where she taught me the joy of cooking with fresh, home-grown vegetables. Those afternoons spent harvesting and cooking together always left me with a sense of satisfaction and a deep love for simple, wholesome recipes. One such recipe that brings back those cherished memories is Courgette, Pea & Feta Fritters. These fritters are a celebration of fresh ingredients, combining the mild flavor of courgettes with the sweetness of peas and the tangy creaminess of feta cheese.
The beauty of this recipe lies in its versatility and simplicity. Whether you’re looking for a light lunch, a side dish, or an appetizer for your next gathering, these fritters fit the bill perfectly. They’re not only delicious but also quick and easy to make, taking just about 30 minutes from start to finish.
One of my favorite tweaks to this recipe is adding a bit of fresh mint to the batter, which adds a burst of refreshing flavor. If you’re a fan of a little kick, a pinch of chili flakes mixed into the batter or sprinkled on top before serving can elevate the taste even further. For those who prefer a gluten-free option, the gluten-free self-raising flour used in this recipe ensures that everyone can enjoy these delightful fritters.
These fritters pair beautifully with a simple yogurt dip. Mixing plain yogurt with dried mint, a squeeze of lemon, and a touch of black pepper creates a perfect accompaniment, balancing the flavors and adding a creamy texture. Serve them with a green salad, fresh mint, and a balsamic vinegar dressing for a complete meal that is as satisfying as it is healthy.
So, the next time you’re looking for a recipe that’s both nostalgic and modern, give these Courgette, Pea & Feta Fritters a try. They’re sure to bring a smile to your face and perhaps even remind you of those special times spent with loved ones in the kitchen.
Preparing the Courgette, Pea & Feta Fritters
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Ingredients
- 2 medium eggs
- 3.5 oz feta cheese
- 1 cup frozen peas
- 1/4 cup milk (any type works)
- 2 courgettes (about 10-12 oz once topped and tailed)
- 3/4 cup gluten-free self-rising flour
- Black pepper
- Optional: 4 tsp plain yogurt, a pinch of chili flakes, 1 tsp dried mint, half a lemon
Directions
- Wash and trim the ends of the courgettes, then grate them into a large bowl.
- In another bowl, microwave the peas in water for 2.5 minutes, drain, and add to the courgettes.
- Cut the feta into small pieces and combine with the courgette and peas. Season with black pepper.
- In a separate bowl, whisk together the eggs and milk, then add to the courgette mixture and stir well.
- Incorporate the gluten-free flour into the mixture, stirring until fully blended.
- Heat a frying pan over medium heat with 1 tsp of cooking oil or butter. Drop a heaping tablespoon of the mixture into the pan for each fritter and slightly flatten with a spatula.
- Cook the fritters for about 5 minutes on each side until golden and slightly puffed, using medium-low heat to prevent over-browning.
- To serve, mix the yogurt with dried mint, a squeeze of lemon, and black pepper. Serve the fritters with this dip, a sprinkle of chili flakes, lemon zest, and a green salad with fresh mint and a balsamic vinegar dressing.
FAQs:
Can I use fresh peas instead of frozen peas in the fritters?
Yes, you can use fresh peas instead of frozen peas. Simply blanch the fresh peas in boiling water for a couple of minutes, then drain and add to the courgettes as directed.
What is the best way to grate the courgettes for this recipe?
To grate the courgettes, use a box grater or a food processor with a grating attachment. This will ensure the courgettes are evenly shredded and mix well with the other ingredients.
Can I substitute regular self-raising flour for the gluten-free version?
Yes, regular self-raising flour can be used if you do not need the recipe to be gluten-free. The texture and flavor will remain largely the same.
How can I prevent the fritters from becoming too soggy?
To avoid soggy fritters, make sure to drain the courgettes thoroughly after grating. You can also press out excess moisture using a clean kitchen towel or paper towels.
What can I serve with courgette, pea, and feta fritters?
These fritters pair well with a simple green salad, a yogurt dip with mint and lemon, or a side of balsamic-dressed vegetables. They also make a great addition to a brunch spread or a light lunch.
Is it possible to make these fritters ahead of time?
Yes, you can prepare the fritter mixture ahead of time and store it in the refrigerator for up to 24 hours. Cook the fritters just before serving to ensure they are fresh and crispy.
Courgette, Pea & Feta Fritters
Ingredients
- 2 medium eggs
- 2 courgettes about 10-12 oz once topped and tailed
- 3.5 oz feta cheese
- 1/4 cup milk any type works
- 1 cup frozen peas
- 3/4 cup gluten-free self-raising flour
- Black pepper
- 4 tsp plain yogurt 1 tsp dried mint, a pinch of chili flakes, half a lemon, Optional
Instructions
- Grate the courgettes into a large bowl after washing and trimming the ends.
- In a separate bowl, microwave the peas for 2.5 minutes in water, then drain and add to the courgettes.
- Chop the feta into small pieces and mix into the courgette and peas. Season with black pepper.
- In a small bowl, whisk together the eggs and milk. Pour this mixture into the large bowl and stir well.
- Add the gluten-free flour to the mixture and stir thoroughly until fully combined.
- Heat a frying pan over medium heat with 1 tsp of cooking oil or butter. For each fritter, drop a heaped tablespoon of the mixture into the pan and flatten slightly with a spatula.
- Cook the fritters for about 5 minutes on each side until golden and slightly puffed, using a medium-low heat to avoid over-browning.
- For serving, mix the yogurt with dried mint, a squeeze of lemon, and black pepper. Serve the fritters with this dip, a sprinkle of chili flakes, lemon zest, and a green salad with fresh mint and a balsamic vinegar dressing.
