Pea and Courgette Fritters

This fresh summer dish showcases delicious peas together with courgette, mint and cumin. Perfect as a light lunch or vegetarian starter.

Many thanks to Jenny Nalborczyk for the recipe inspiration. 

Pea and Courgette Fritters


•    2 medium courgettes
•    1 free-range egg
•    ½ tsp baking powder
•    3 tbsp plain flour
•    2 tbsp chopped fresh mint
•    1½ tsp ground cumin
•    100g frozen peas, thawed
•    butter, for frying
•    freshly ground black pepper
•    pinch of sea salt 


For the mint yoghurt
•    2 tbsp plain yoghurt
•    1 tsp chopped fresh mint
•    pinch of sea salt 

To serve
•    150g baby plum tomatoes


  1. Grate the courgettes into a clean tea towel and squeeze out the moisture into the sink.
  2. Whisk together the egg, baking powder, flour, cumin and mint in a large bowl and season with black pepper and sea salt.
  3. Add the courgette and peas to the batter.
  4. Heat a knob of butter in an AGA Cast Aluminium 28cm Creperie Pan on the AGA boiling plate.
  5. When the butter starts to bubble, drop in three heaped tablespoons of the courgette mixture.
  6. Fry for 1–2 minutes, or until golden-brown on each side. 
  7. Keep the cooked fritters warm in the warming oven while you cook the remaining batter.
  8. To make the dip, stir together the yoghurt, chopped mint and sea salt in a small bowl.
  9. Serve the fritters with the yoghurt and baby plum tomatoes.