INGREDIENTS
- 1 cup peas
- 2 cups zucchini, pea-sized dice {You can grate instead)
- 1/4 teaspoon salt
- 1/2 plus cup flour (wheat flour or chickpea flour)
- 1-2 teaspoons grated lemon zest
- 6 tablespoons aquafaba (liquid from canned or cooked chickpeas) OR 2 eggs
- 2 tablespoons neutral cooking oil
METHOD
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Dice the zucchini into pea-sized pieces, put in a colander and stir in the salt. Let sit for about 15 minutes. This releases some of the water from the zucchini. Press as much of the water out as you can, but it will still be moist and that’s OK.
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In a medium-sized bowl, combine the peas, zucchini, lemon zest, aquafaba or egg and flour. The batter will be quite loose.
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Do a test fritter first. Heat a thin layer of oil in a pan, and then add about 1/3rd of a cup of batter. You can press the fritter together a bit but try not to flatten it into the pan too much or it will stick. Let it cook for about 3 minutes or until you see the sides of the fritter starting to brown. It should be easy to flip over. Adjust the heat/oil as necessary.
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Serve hot with your choice of toppings
Recipe adapted from https://notnotnutritious.com/zucchini-green-pea-fritters/#tve-jump-189276a1754