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Courgette, Pea and Mint Fritters

Courgette, Pea and Mint Fritters

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Courgette, Pea and Mint Fritters
Flour Grains and Seeds Green Pea Flour Light Pea Flour Pulse Flour Summer Vegetarian

by Sus Davy 4 Comments

This recipe for light and cheerful courgette, pea and mint fritters came from Sus Davy, who wrote the delightful Rough Measures food blog. This wonderful summer recipe makes great use of Green Pea Flour along with fresh peas or any other seasonal veg or wild greens.

‘I’ve been using Hodmedod’s pea flour for a while now, and love how versatile it is. The flour smells wonderful and has a very subtle taste. These courgette and pea fritters are simple and speedy, for quick evening dinners, but still pack flavour. I like to make a big batch of them, to keep on the side, as an afternoon snack, or to bulk out a salad for dinner.’ - Sus Davy

Preparation time: 10 mins | Cooking time: 6 mins | Total time: 16 mins

Makes 12 Fritters

Ingredients

  • 2 Large Courgettes (skinned)
  • 150g cooked fresh Green Peas - or any other seasonal fresh veg or wild greens
  • A good handful of fresh Mint
  • 140g Hodmedod’s green pea flour
  • 1 Egg
  • Salt to taste
  • Ground Black Pepper
  • Rapeseed Oil, or similar frying oil

Method

  1. Grate the courgettes into a large bowl (be sure not to grate your fingers).
  2. Sprinkle grated courgette with a pinch of salt, stir through and leave to sit for about 10 minutes.
  3. In another bowl, combine the remaining ingredients (bar the oil).
  4. Once the courgette has finished resting, using your hands, squeeze over the sink with your hands to remove excess liquid.
  5. Add the courgette to the other ingredients and mix well.
  6. Heat the oil in a frying pan on a medium-high heat.
  7. Take a tablespoon, and transfer spoonfuls of the fritter mixture to the pan.
  8. Flatten the spoonfuls with the back of a wooden spoon.
  9. Cook for a few minutes on either side.
  10. Eat while piping hot, or leave to cool and store in an airtight container in the fridge for up to 3 days.


Sus Davy
Sus Davy

Author


4 Responses

ursula safar
ursula safar

September 03, 2018

As you so kindly sent me the recipe card for these fritters I had to try them out on a very “carnivorous” friend today! The plate was empty in no time and he loved them eventhough there wasn’t a scrap of meat to be seen. Please keep these delicious recipes comig, they are sooooo inspirational and easy to follow! Well done and thank you!

Jo Baetke
Jo Baetke

February 17, 2018

Really tasty and easy to make – used the soaked carmelina seeds in place of egg as suggested on the recipe card and they worked brilliantly. Went well with the quinoa salad,with lime, mint and olives and the quick fava bean hummus (again from H’s recipe cards) along with a nice aubergine/harissa dish and pitta breads.
I left the skins on the courgettes and spiralised, then chopped them. I find it a bit easier than grating them (or getting my super Magimix out of the cupboard and having to clean it afterwards!)
Can’t wait to get going on some more recipes tonight!

John L
John L

January 07, 2018

We first tried this after picking up the recipe card at the Aldeburgh Food festival 2016. Its a brilliant recipe and great way to showcase this excellent flour. Having made it more than once, I would only say a bit of care is needed to ensure that no lumps form as the flour and liquids combine, so sprinkling the flour over helped – perhaps Gabriel has more detailed guidance?? And boy, there is a lot of liquid to be squeezed out of those courgettes, which are such a delicious base for this simple dish.

Sue Grove
Sue Grove

September 03, 2017

Made these this morning – added fresh basil instead of mint. They are really tasty. Next time I’m going to substitute apple for the courgette and make some sweet ones :).

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