Courgette, pea and feta fritters

These tasty little morsels are a perfect idea for a vegetarian brunch or dinner. The combination of courgette, peas and feta is wholesome and delicious, and they're so quick and easy to make!

By Nici Wickes
  • 10 mins preparation
  • 15 mins cooking
  • Makes 10
  • Print


  • 250 g frozen peas
  • 1/4 cup mint, chopped
  • 1 shallot
  • 2 courgettes, grated, some juice squeezed out
  • 2 eggs
  • 2 tbsp plain yoghurt
  • 1 tbsp milk
  • 3 tbsp flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt, plus a decent pinch black pepper
  • zest of 1 lemon plus 1 tbsp lemon juice
  • olive oil for shallow-frying
Feta sauce
  • 75 g feta
  • 1/4 cup quality olive oil
  • juice of 1 lemon
  • small garlic clove (optional)


  • 1
    For the feta sauce, place all the ingredients in your food processor and blend until smooth. Refrigerate.
  • 2
    Pour boiling water over the peas to thaw, then drain.
  • 3
    In the food processor (no need to wash), pulse the peas until chunky, then transfer to a large bowl. Add in the remaining ingredients, except the oil, stirring well to combine.
  • 4
    Heat enough oil in a pan for shallow-frying and cook large tablespoons of the batter until brown. Flip and cook until golden brown and cooked through – about 1-2 minutes. Set aside on a paper towel to drain off any excess oil.
  • 5
    Serve the fritters drizzled in feta sauce alongside a simple spinach and tomato salad.


You can replace the shallot with half a red onion or chives. You could also swap out the feta sauce for a dollop of sour cream, just ensure you salt the fritters well. Mint gives a lovely fresh taste, but coriander or parsley works too.

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