Avocado, courgette and pea fritters with feta and mint

Swap your usual avo on toast for something a little more exciting with this fritter recipe. Avocado, courgette and peas give these fritters a delicious green hit, while feta is the perfect way to add some extra creamy goodness

By Jo Wilcox
  • 20 mins preparation
  • 10 mins cooking
  • Makes 8
  • Print


  • 2 medium courgettes, grated
  • 1 small avocado, mashed, plus extra to serve
  • 1/2 cup frozen minted baby peas, thawed
  • 1 spring onion, finely sliced
  • 1/2 cup self-raising flour
  • 1/2 teaspoon celery salt
  • 2 eggs, lightly beaten
  • 2 tablespoon milk
  • oil, for frying
  • feta and finely sliced radishes, to serve
  • small basil or mint leaves, to garnish (optional)


  • 1
    Wrap grated courgette in a paper towel or clean tea towel and squeeze out the excess moisture.
  • 2
    Combine grated courgette, mashed avocado, peas and spring onion in a large bowl. Sprinkle over the flour and salt then gently toss together with the eggs and milk to make a moist batter.
  • 3
    Heat a little oil in a non-stick frying pan and dollop large tablespoons of the batter, about three at a time, into the pan. Spread each one evenly with the back of the spoon. Cook for 2-3 minutes on each side until golden and cooked through. Keep cooked fritters warm and repeat with remaining mixture.
  • 4
    Serve fritters with extra mashed avocado, feta and finely sliced radish. Garnish with basil or mint if desired.


  • Makes 8-10.