Spanish skewers
A nod to traditional tapas, these freezable party canapés of potatoes, red pepper and chorizo can be made in advance
Spiced pea & courgette fritters with minty yogurt dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- makes 30
Skip to ingredients
For the yogurt dip
- 120ml Greek yogurt
- ½ garlic clovecrushed
- 1 tbsp good-quality extra virgin olive oil
- 3 tsp mint sauce(or 2 tbsp freshly chopped mint leaves)
For the fritters
- 100g gluten-free plain white flour
- 3 medium eggs
- 2 courgettesgrated and the moisture squeezed out
- 60g peas(thawed if frozen)
- 2 tbsp finely chopped mint leaves
- 2 spring onionsfinely sliced
- 1 green chillideseeded and finely chopped
- 1 lemonzested
- 1 ½ tsp ground coriander
- 1 ½ tsp ground cumin
- ¼ tsp baking powder
- 4 tbsp vegetable oilfor frying
To serve
- 100g fetacrumbled
- 3 spring onionsthinly sliced on a diagonal
Nutrition: per serving
- kcal53
- fat3g
- saturates1g
- carbs3g
- sugars1g
- fibre0g
- protein2g
- salt0.3g
Method
step 1
In a large bowl, mix together all the fritter ingredients, except the oil, until combined. For the yogurt dip, simply mix all the ingredients together in a small bowl with plenty of freshly ground black pepper and 1 tsp salt. The dip can be made in the morning and chilled.
step 2
When you’re ready to cook the fritters, heat the oil over a high heat (you want to make sure the oil is really hot, so be brave!). Carefully drop 1 tbsp of batter into the pan – add only 4-5 tbsp at a time so you don’t overcrowd the pan – and fry for about 2 mins each side until nicely crisp and golden. Remove from the pan and place on kitchen paper to absorb the excess oil. The fritters can be fried a couple of hours before serving, then reheated in the oven.
step 3
To reheat the fritters ready for serving, heat oven to 220C/200C fan/gas 7. Put the fritters on a baking tray and bake for 10 mins or until crispy and hot. Serve on a platter with the feta and spring onions scattered over, with the minty yogurt dip on the side.
