Zucchini & Pea Fritter

Zucchini & Pea Fritter

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Zucchini & Pea Fritter

Zucchini & Pea Fritter

This zucchini and pea fritter recipe is gluten, dairy, egg, and nut free. They are amazing for breakfast, lunch, or a quick on-the-go snack. (Yield: 16 fritters)

Ingredients:

  • 2 c. green peas, frozen • 2 c. zucchini, grated
  • 1 brown onion, peeled and grated
  • 2 garlic cloves, peeled and grated
  • 1 c. flat leaf parsley, roughly chopped
  • 1/2 c. chickpea flour
  • 1/4 c. brown rice flour
  • 1 tsp. aluminum-free baking powder
  • 1/4 c. extra virgin olive oil
  • 2 Tbsp. soy milk or other plant-based milk
  • Cashew cream cheese (optional)

Cooking Instructions:

  1. First, boil a kettle full of water. Place frozen peas into a large heat-proof bowl and pour boiling water over to cover. Allow to sit for 5 minutes to defrost and lightly blanch the peas.
  2. In a separate mixing bowl, add the grated zucchini, onion, garlic, and flat leaf parsley.
  3. Strain the peas and then add them to the mixing bowl. Use the back of a fork to roughly mash half of the peas.
  4. Add the chickpea flour, brown rice flour, baking powder, olive oil, and soy milk to the mixing bowl. Use the fork to mix until well combined.
  5. Heat a non-stick pan on low heat and add a tablespoon of olive oil. Add a spoonful of fritter mixture to the pan, using the spoon to form into a circular shape. Cook 3 - 4 fritters at a time. When the fritters are golden brown on the bottom, flip each fritter and press down firmly. Once fritters are golden brown on second side, transfer to a plate.
  6. Repeat the previous step until all of the mixture has been used.
  7. Serve fritters straight away with cashew cream cheese on the side, or store in a glass container in the fridge for later use.