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Courgette, Pea and Mint Fritters

This recipe for light and cheerful courgette, pea and mint fritters comes to us from Sus Davy, who writes the delightful blog: Rough Measures. This wonderful summer recipe makes use of our Green Pea Flour, and we can't wait to try it out for ourselves!

Courgette, Pea and Mint Fritters

‘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

We couldn't agree more with Sus on this one, so without further ado, let’s get cracking with the recipe!

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

Makes 12 Fritters


  • 2 Large courgettes (skinned)
  • 150g cooked petit pois
  • A good handful of fresh mint
  • 140g Hodmedod’s green pea flour
  • 1 egg
  • Salt to flavour
  • Cracked Black Pepper
  • Coconut oil, or similar frying oil


  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.

Gabriel Titchiner
Gabriel Titchiner


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