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    Spiced Courgette, Pea and Feta Fritters with a Turmeric Dipping Yoghurt – Adam Shaw, At Dad’s Table

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    100g Frozen Peas
    2 courgettes
    3-4 spring onions
    2 cloves of garlic
    1.5tsp turmeric
    1tsp ground coriander
    1tsp cumin
    2 eggs
    100g white flour (or a gluten-free alternative)
    1tsp baking powder
    100g feta
    Half lemon
    3-4tbsp vegetable oil for frying
    50g Greek yoghurt (or a plant-based alternative)



    To start

    Place the frozen peas in a bowl and pour hot water over them. Leave for 5 minutes then drain and either pulse in a food processor or crush slightly with a fork.
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    Get grating

    Roughly grate the courgettes and place in a colander. Squeeze out any excess water then place in a bowl along with the peas. Finely chop the spring onion and grate the garlic, adding both to the bowl.
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    Make the batter

    Mix in the cumin, coriander and 1 teaspoon of the turmeric. Crack the eggs into the bowl and mix well with your hands. Sieve the flour and baking powder over and mix again until you have a batter then squeeze in the juice of half a lemon. It will be quite wet, don’t worry! Finally, crumble the feta and mix into the batter.
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    Pour half of the vegetable oil into a wide frying pan and heat. Using your hands shape a palm-sized portion of the batter into a disc around 1cm thick and place in the frying pan. Don’t overcrowd the pan so you may need to cook in batches, I normally cook 4 at a time. Cook for 3-4 minutes then flip over and cook for a further two. Remove the fritters to cool on some kitchen towel to absorb any excess oil.
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    Spoon the yoghurt into a bowl and add the remaining turmeric. Mix well before serving alongside the cooled fritters.
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    Disclaimer: The views and advice given in this article are those of the guest writer and do not necessarily reflect the opinions of Weaning World or any other organisations represented on this platform

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