PEA, ZUCCHINI & MINT FRITTERS WITH FETTA SAUCE
Prep: 30 mins. Cooking: 20 mins. Serves 6.
320g frozen peas
1 small zucchini, coarsely grated, plus 1 extra,
8 eggs, at room temperature
120g thick plain yoghurt
1 tbsp milk
70g finely grated Greek fetta
⅓ cup coarsely chopped mint, plus
¼ cup extra leaves, to serve
1 spring onion, thinly sliced
80g self-raising flour
½ tsp baking powder
1 tbsp lemon juice, plus lemon wedges, to serve Olive oil, for shallow-frying
1 tbsp extra-virgin olive oil
½ cup loosely packed pea shoots (available
from select greengrocers)
200g Greek fetta, coarsely crumbled ⅓ cup (80ml) milk
½ cup (60ml) extra-virgin olive oil Juice of 1 lemon
½ clove garlic, finely chopped
1 Place all sauce ingredients in a food processor and process until smooth. Season; refrigerate until required.
2 Blanch peas in a saucepan of salted boiling water until tender and bright green. Drain. Reserve 50g peas to serve, then pulse remainder in a food processor to a coarse purée. Transfer to a bowl and stir in grated zucchini, 2 eggs, yoghurt, milk, fetta, mint and spring onion.
Stir in flour, baking powder and half the lemon juice. Season to taste.
3 Preheat oven to 120 ˚ C (100 ˚ C fan). Heat ½cm olive oil in a deep frypan over medium-high heat. Add scant ¼-cupfuls of batter and shallow fry in batches, turning occasionally, until golden (about 2-3mins per side). Drain on paper towel and place in a single layer on a baking tray in oven to keep warm.
4 Meanwhile, boil remaining eggs in a large saucepan of boiling water until cooked to your liking (6-7mins for soft yolks). Drain, then peel.
5 Combine extra-virgin olive oil, pea shoots, extra mint, sliced zucchini, reserved peas and remaining lemon juice in a bowl. Season and toss to combine.
6 Place fritters on a platter and arrange salad over. Cut eggs in half and place on top of fritters. Serve with sauce and lemon wedges on the side.