Spiced pea & courgette fritters with minty yogurt dip

buffet christmas easy fritters gluten free make ahead party vegetarian winter

N/A

makes 30

Source

Ingredients

120ml Greek yogurt

½ garlic clove , crushed

1 tbsp good-quality extra virgin olive oil

3 tsp mint sauce (or 2 tbsp freshly chopped mint leaves)

100g gluten-free plain white flour

3 medium eggs

2 courgettes , grated and the moisture squeezed out

60g peas (thawed if frozen)

2 tbsp finely chopped mint leaves

2 spring onions , finely sliced

1 green chilli , deseeded and finely chopped

1 lemon , zested

1 ½ tsp ground coriander

1 ½ tsp ground cumin

¼ tsp baking powder

4 tbsp vegetable oil , for frying

100g feta , crumbled

3 spring onions , thinly sliced on a diagonal

Method

In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.

When you’re ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan – add only 4-5 tbsp at a time so you don’t overcrowd the pan – and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.

To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.