Zucchini Fritters

Recipe provided by Velisha Farms and production by My Market Kitchen

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Makes 8

Ingredients

120g zucchini, coarsely grated 

½ teaspoon sea salt 

1 large free-range egg 

½ teaspoon baking powder 

3 tablespoons plain flour 

1 ½ teaspoons ground cumin 

50g frozen peas, thawed 

Vegetable oil, for frying 

Freshly ground black pepper

Mango Chutney Yoghurt 

2 tablespoons plain yoghurt 

1 teaspoon mango chutney 

method

1. Season the zucchini with sea salt and set aside. 

2. Whisk together the egg, baking powder, flour and cumin in a large bowl and season with black pepper. 

3. Squeeze the excess water out of the zucchini over the sink, then add the zucchini and peas to the batter. 

4. Heat enough oil to just cover the bottom of a large frying pan, over a medium-high heat. When the oil just shimmers, drop in heaped tablespoons of the zucchini mixture, flattening them with the back of the spoon to make fritters.  

5. Fry each one for 1–2 minutes, or until golden-brown on each side. If you need to cook in batches in a smaller pan, set the fritters to drain on a plate lined with kitchen paper.