ZUCCHINI + GREEN PEA FRITTERS

25 mins

4 People

135 Cals

ZUCCHINI + GREEN PEA FRITTERS

25 mins

4 People

135 Cals

About the recipe

Gluten Free • Egg Free • Plant-Based
These healthy zucchini and green pea fritters are golden, crisp around the edges and beautifully tender through the middle. Made with fresh zucchini, green peas, basil, lemon and chickpea flour, they’re naturally gluten-free, egg-free and plant-based — and incredibly simple to make.
I love recipes like this because they turn everyday vegetables into something you genuinely look forward to eating. Zucchini and peas provide fibre and valuable plant nutrients, while chickpea flour adds plant-based protein and fibre and helps bind the fritters without the need for eggs. A little turmeric adds its beautiful golden colour along with naturally occurring curcumin, the main bioactive compound in turmeric.
The secret to really good zucchini fritters is to squeeze as much moisture as possible from the zucchini. This helps them hold together and gives you those lovely golden edges rather than a soft, soggy fritter. I've also added a little cornflour to lighten the texture and help them crisp beautifully in the pan.
Serve them warm over thick Greek yoghurt with fresh lemon and herbs, or keep the whole dish dairy-free with coconut yoghurt, my Whipped Avocado Green Goddess or creamy whipped cannellini beans.
They're also delicious hot or cold, making them perfect for a healthy lunch, light dinner or meal prep. Add a beautiful green salad alongside and you've got one seriously good plate of food.

Nutrition Per Serving

135

Calories

7g

Fat

1g

Saturates

6g

Sugars

15mg

Salt

8g

Protein

14g

Carbs

5g

Fibre

Ingredients

US - Metric

Switch measurement units

  • 500 g zucchini coarsely grated (about 2 large zucchini)
  • Pinch sea salt
  • 150 g green peas thawed if frozen, optional
  • 3 spring onions finely sliced
  • Handful fresh basil chopped or parsley and mint
  • Zest of 1 lemon
  • ½ teaspoon ground turmeric
  • ½ –¾ cup chickpea flour besan/gram flour, as needed you can also use spelt flour or all-purpose flour
  • 2 tablespoons cornflour
  • Freshly ground white pepper
  • 2 tablespoons Extra virgin olive oil or avocado oil for cooking

To serve

  • Thick Greek yoghurt your choice
  • Fresh lemon
  • Fresh basil
  • feta or halloumi
US - Metric

Method

Prepare the zucchini.

  • Grate the zucchini into a colander, sprinkle lightly with sea salt and leave for 10 minutes.
  • Using your hands or a clean tea towel or muslin, squeeze the zucchini really well to remove as much liquid as possible. This is the secret to beautifully golden fritters that hold together.

Make the fritter mixture.

  • Place the squeezed zucchini into a large bowl.
  • Add ½ cup chickpea flour and the cornflour and mix through. The zucchini will continue to release a little moisture, so it's best to start with less chickpea flour and add more only if needed.
  • Add the green peas, spring onions, basil, lemon zest, turmeric and a generous grind of white pepper. Mix gently until combined.
  • There should be enough residual salt from the zucchini, so taste before adding any more.

Rest the mixture.

  • Allow the mixture to rest for 5 minutes. This allows the chickpea flour to hydrate and helps everything bind together.
  • The mixture should hold together when spooned into the pan. If it still feels too wet, add additional chickpea flour 1 tablespoon at a time, up to ¾ cup in total.

Cook.

  • Heat a little olive oil or avocado oil in a frying pan over medium heat.
  • Spoon generous portions of the zucchini mixture into the pan and gently flatten into fritters.
  • Cook for approximately 3 minutes on each side, or until beautifully golden, crisp around the edges and cooked through.
  • Spread a generous bed of thick Greek yoghurt over a serving plate and top with the warm zucchini fritters.
  • Finish with fresh basil and some lemon. Also delicious with a little pesto or soft goat's feta.
NOTES + INSPIRATION
The secret to crispy fritters
Squeeze the zucchini really well after salting. The more moisture you remove, the lighter and more golden your fritters will be — and the less flour you'll need.
Why chickpea flour?
Chickpea flour (also called besan or gram flour) is naturally gluten-free and provides plant-based protein and fibre. It also works beautifully as a binder, which means these fritters don't need eggs.
Flour variation. with egg:
You can also use 1/2 cup of spelt flour and 2 eggs in place of the chickpea flour and cornflour.
Adjust the flour as needed
Every zucchini has a different water content. Start with ½ cup chickpea flour and only add more if the mixture feels too wet to hold together.
Keep them dairy-free + vegan
The fritters themselves are naturally dairy-free and vegan. Instead of Greek yoghurt, serve with unsweetened coconut yoghurt, whipped avocado Green Goddess or creamy whipped cannellini beans.
Add a little feta
If dairy isn't an issue, fold through 80–100 g crumbled feta for a salty, creamy contrast. A good dairy-free feta also works beautifully.
Change up the herbs
I love basil here, but mint, dill, parsley or chives are all delicious. Use whatever you have growing or sitting in the fridge.
Make them your own
Try adding finely grated lemon zest, a pinch of chilli flakes, cumin or smoked paprika. You can also swap some of the peas for corn or finely chopped spinach.
Perfect for meal prep
These fritters are delicious hot or cold. Refrigerate leftovers and enjoy them the next day with yoghurt, avocado, salad or tucked into a wrap.
To reheat
Warm them in a frying pan, air fryer or oven until heated through and crisp around the edges. I prefer this to the microwave, which tends to soften them.
Turn them into a complete meal
Serve 3 fritters with Greek yoghurt or whipped cannellini beans and a generous leafy salad. For extra protein, add grilled chicken, salmon or a couple of eggs.
 
 
 
 

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