Courgette, Pea & Feta Fritters Recipe

Ash Tyrrell

Courgette, Pea & Feta Fritters Recipe

I still remember the first time I made these courgette, pea & feta fritters—it felt like a small kitchen win. The mix of fresh courgette, sweet peas, and salty feta turned out better than I expected. I loved how crispy they became on the outside while staying soft inside. Honestly, I couldn’t stop myself from eating them straight from the pan

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Total Time 30

Servings: 2

Ingredients Method Notes

Ingredients

Courgettes 2 medium, about 300–330g – Fresh courgettes work best; avoid watery or overripe ones for better texture.
Frozen peas 150g – Adds sweetness and color; thaw properly so they mix evenly.
Feta cheese 100g – Use block feta and crumble it yourself for richer flavor and better texture.
Eggs 2 medium – Helps bind everything together and gives structure to the fritters.
Milk 50ml – Lightens the batter and keeps the texture soft inside.
Gluten-free self-raising flour 100g – Helps the fritters rise and stay fluffy; regular flour also works.
Black pepper – Enhances flavor and balances the saltiness of feta.
Oil or butter for frying – Helps create golden, crispy edges.

Method

I start by grating fresh courgettes into a large bowl. Then I make sure the peas are thawed so they mix smoothly. Finally, I crumble feta into small chunks for bursts of flavor.
I whisk the eggs and milk together until smooth. Then I pour it into the vegetable mixture and stir well. Finally, I add flour to form a thick, scoopable batter.
I heat oil in a pan over medium heat until ready. Then I spoon small portions of batter and flatten slightly. Each fritter cooks until golden and crisp on both sides.

Notes

I always squeeze courgettes to remove excess water for crispier fritters.
Letting the batter rest for a few minutes improves texture.
I keep the heat medium to avoid burning the outside.
A little lemon zest really brightens the flavor.
I avoid overcrowding the pan so they cook evenly.