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Low to moderate in calories, making it a light, nutrient-dense option.
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High in fibre and plant-based nutrients from zucchini and peas.
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Moderate protein from the egg and peas.
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Can be made lower in fat by using less oil or baking instead of frying.
Vegetable, Snack, Lunch, Breakfast
Crispy on the outside and tender on the inside, these Zucchini Fritters are a flavour-packed twist on a veggie classic. Lightly spiced with cumin and speckled with sweet peas, each fritter delivers a satisfying crunch and warm, earthy aroma. The coarsely grated zucchini brings freshness, while the quick mango chutney yoghurt adds a tangy-sweet kick that perfectly complements the fritters’ golden goodness. Ideal as a snack, lunch, or light dinner, this simple recipe proves that humble ingredients can shine with just a little love and spice.
Ingredients
- 120g zucchini, coarsely grated
- 1/2 tsp sea salt
- 1 large free-range egg
- 1/2 tsp baking powder
- 3 tbsp plain flour
- 5 tsp ground cumin
- 50g frozen peas, thawed
- Vegetable oil, for frying
- Freshly ground black pepper
Mango Chutney Yoghurt
- 2 tbsp plain yoghurt
- 1 tsp mango chutney
Method:
- Season the zucchini with sea salt and set aside.
- Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper.
- Squeeze the excess water out of the zucchini over the sink, then add the zucchini and peas to the batter.
- Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the zucchini mixture, flattening them with the back of the spoon to make fritters.
- Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper.