Pea and Zucchini Fritters

Pea and Zucchini Fritters

  • 1/2 cup whole yogurt

  • Juice and zest of 1 lemon, divided

  • kosher salt and black pepper

  • 1 onion, diced

  • 1 fennel, thinly sliced

  • 3 eggs

  • 1 zucchini, grated and water squeezed out

  • 3 cups frozen peas thawed and mashed

  • 3/4 cup panko breadcrumbs

  • 4 oz. queso fresco or mozzarella

  • 1/2 tsp. baking powder

In a medium bowl mix together the yogurt, lemon juice, and a pinch of salt and pepper. Set aside.

In a large non stick saute pan, add 2 Tbs olive oil. Saute the onion and fennel until soft and translucent.

Place onion and fennel mixture in a bowl. Fold in eggs, zucchini, peas, panko, cheese, lemon zest, baking powder, and large pinch of salt. Mix well.

In the same large non stick pan warm the remaining oil.

Using a 1/4 cup measuring cup or scoop, scoop out batter and cook for 2 -3 minutes per side or until golden brown. Reepeat with all of the batter.

Serve fritter warm with a side of the yogurt sauce.

Make XX fritters.

Amanda FredericksonComment