Zucchini & Pea Fritters with Mint Yoghurt

There’s something about fritters that feels like home — unfussy, nourishing, and perfect for using up the odds and ends of the week’s produce. These zucchini and pea fritters are our go-to spring staple: quick to make, beautifully green, and full of life.

Zucchini and peas are both at their sweetest now, and when combined with fresh herbs and a squeeze of lemon, they create a meal that feels light but satisfying. Serve them with a dollop of mint yoghurt (or a dairy-free alternative) for a dish that’s equally at home at breakfast, lunch, or dinner.

Ingredients

• 2 medium zucchinis, grated

• 1 cup peas (fresh or frozen, thawed)

• 2 spring onions, finely chopped

• ¼ cup chopped mint

• ½ cup chickpea flour or plain flour of choice

• 1 garlic clove, minced

• 1 egg or flax egg substitute (1 tbsp ground flaxseed + 3 tbsp water)

• 1 tsp sea salt

• Olive oil for frying

Mint Yoghurt:

• ½ cup natural yoghurt or coconut yoghurt

• 1 tbsp lemon juice

• 1 tbsp chopped mint

• Salt to taste

Method

1. Grate the zucchini, then squeeze out excess liquid using a clean towel.

2. In a bowl, combine zucchini, peas, spring onion, mint, garlic, egg, flour, and salt. Mix until well combined.

3. Heat a drizzle of olive oil in a frying pan over medium heat. Spoon in small mounds of mixture and flatten gently.

4. Cook 2–3 minutes each side, until golden.

5. Stir mint, yoghurt, and lemon juice together for the dipping sauce.

6. Serve fritters warm with mint yoghurt and a squeeze of fresh lemon.

Why It’s Good for You

Zucchini and peas are both high in vitamin C, magnesium, and plant-based fibre, which help support healthy digestion and hydration.
Peas are also a great source of plant protein, while zucchini’s high water content helps balance the richness of frying.

Together, they make a light but nourishing meal that’s perfect for this in-between season — grounding enough to satisfy, but fresh enough to remind you that summer’s not far away.