Vegetarian | Gluten Free (Optional) | Nut Free
Serves: 10 Medium Fritters | Prep Time: 20 minutes | Cooking Time: 20 minutes
The corn fritter can be found on every breakfast menu and is the ‘go to’ for every indecisive café order. Becoming increasingly bored with your run-of-mill corn fritter, we decided that this iconic breakfast item needed a much-deserved revamp.
Who would have thought the humblest of frozen vegetables, the pea, would be the inspiration to reboot this café classic? Not only are these fritters nutritionally stacked but they also serve as a well balanced vegetarian option. Barambah feta is the absolute star of these fritters. You can taste the quality; it is what makes them so delicious.
Served hot or cold, these delicious morsels are something to get excited about. An easy and versatile option for any occasion or meal and when paired with a delicious dipping sauce you can make them a little bit fancy.
Ingredients
FRITTERS
- 2 cups organic zucchini, grated (approximately 2 zucchini)
- 1 cup frozen Elgin peas (defrosted) or fresh peas
- 1 handful fresh organic mint, chopped
- 1 handful fresh organic parsley, chopped
- 100g Barambah marinated feta or plain feta
- 2 large organic eggs
- ½ cup OWN spelt flour, plain flour or gluten-free flour
- 2 organic spring onions, finely chopped
- salt and pepper to taste
- OWN coconut oil for shallow frying
SAUCE
- 1 cup Barambah plain yoghurt
- 2 Tbsp. organic lemon juice
- salt and pepper to taste
- ½ tsp. Simply Organic paprika
- 1 tsp. OWN honey
- 1 Tbsp. Three Olives organic extra virgin olive oil
Method
- Remove excess moisture from zucchini by either pressing firmly in a cheesecloth or just using your hands.
- In a mixing bowl combine zucchini, peas, herbs, spring onions, feta, flour, eggs and salt and pepper to taste.
- In a small bowl whisk yoghurt, lemon juice, paprika, honey and olive oil. Place in fridge until required.
- Heat coconut oil in a fry pan on medium heat, drop large tablespoons of mixture into the oil and shape into fritters with the spoon. Shallow fry on both sides until brown and crisp. Then, lift onto a plate lined with a paper towel and continue the process until all the mixture has been used.
- Serve with yoghurt sauce.
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