I always say in our photography workshops that your job as a food photographer is to create a reaction with the image you shoot. The person looking at the image needs to either want to eat it, make it, or buy it. Achieving that reaction makes it a successful photograph. This recipe for Zucchini and Pea Fritters with Feta and Green Goddess Dressing comes from seeing an image on the Delicious Instagram feed for Zucchini and Haloumi fritters. I loved the shot and immediately wanted to make it.
The fritters are super easy to make and you can dress it down or dress it up whichever way takes your fancy. I replaced the ham and halloumi of the original recipe with feta and peas to increase the nutritional value of the fritters. You can easily chop and change the ingredients depending on which time of day you want to serve them. If you serve them for breakfast, you could top the fritters with a poached egg and some crispy fried bacon – this will make a lovely breakfast for Father’s Day later this month. Some smoked fish on top and a crispy salad will be great as a lunch idea. And having them as is with the green goddess yoghurt dressing is pretty much perfect too.
I adapted the green goddess recipe to what herbs I had in the fridge, and I just used yoghurt as I did not have sour cream and don’t think the sauce needs it. Full cream or double cream yoghurt will do just fine. I used fresh parsley, basil and mint for the herby dressing. Add loads of black pepper and lemon juice for a bit of zing. If you want to make a richer dressing I think the whipped feta from this Roasted Butternut Falafel recipe I posted in 2016 will work really well. But do add some herbs to it and omit the feta from the fritter batter unless you really like feta.
I hope you enjoy this recipe for Zucchini and Pea Fritters with Feta and Green Goddess Dressing. If you’ve made the recipe do share it by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoyed.
- 650g, zucchini (baby marrows), coarsely grated
- 1 cup peas
- 100g feta cheese, crumbled
- 100g self-raising flour
- 50g plain flour
- 2 eggs, lightly beaten
- pinch of dried chilli flakes, plus extra to serve
- 1 tbsp extra virgin olive oil
- oil for frying
- GREEN GODDESS DRESSING
- 1 cup fresh herbs like parsley, basil, mint
- 1 cup full cream or double cream yoghurt
- 1 - 2 tbsp lemon juice
- sea salt flakes and ground black pepper to season
- Make the dressing by placing all the dressing ingredients in a food processor, season, and pulse until combined and smooth
- Place zucchini in a colander set over a bowl and stir through 1 tsp salt
- Set aside for 15 minutes, then squeeze to remove any excess liquid and place in a bowl
- Add the peas, feta, flours, egg and chilli and mix to combine
- Heat some oil in a large non-stick frypan over medium heat
- Spoon a 1/4 cup zucchini mixture per fritter into the pan and flatten slightly with a spatula
- Cook for about 4 minutes each side until golden and keep warm on a paper towel
- Repeat with remaining mixture until all the fritters are cooked and serve with the dressing