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Pea & feta fritters


  • 2 medium zucchinis, grated (about 300g)

  • 150g peas

  • 6 spring onions, finely chopped

  • ½ cup each of dill and mint, chopped

  • ½ cup grated mitzithra, parmesan or pecorino cheese

  • 100g feta cheese, crumbled

  • 2 eggs

  • 1 cup self-raising flour

  • Extra virgin olive oil for frying



Grate zucchini, sprinkle with a little salt and rest for 10 minutes, before taking a hand full at a time and squeezing out any liquid.

In a large bowl add the zucchini, peas, spring onions, cheeses, herbs and eggs. Mix well and season with black pepper. Add the flour and mix through. Let the mixture rest for 30 minutes.

Heat a heavy based non-stick fry pan with a bit of olive oil, so the base is well covered. Using a tablespoon, add dollops of mixture and cook until golden, keeping the heat on medium otherwise if it is too hot they will not cook through. Turn over until cooked. Remove and place on kitchen paper to drain. Continue with remaining mixture.

Serve warm or cold with a squeeze of lemon juice and some Greek style yoghurt.

Earlier Event: 29 December
Raspberry Trifle with Meringue
Later Event: 31 December