Zucchini-Pea Fritters with Lemon and Mint Yogurt Dip

Ingredients

• 200 g peas (fresh split or frozen)
• Salt
• 2 Zucchini
• 0.5 bunch Parsley (10 g)
• 5 stems mint
• 250 g yogurt (3.5% fat)
• 1 tbsp Lemon Juice
• Pepper
• 3 eggs
• 100 ml milk (3.5% fat)
• 100 g spelt whole‑grain flour
• 0.5 tsp Baking powder
• nutmeg
• 2 tbsp Rapeseed oil
• 1 Organic lemon

Instructions

1. 1.

   Cook peas in boiling salted water for 5 minutes; then rinse and drain. Meanwhile, wash and grate zucchini finely, sprinkle with salt, and let sit for 10 minutes to draw out moisture.

2. 2.

   Wash parsley, pat dry, and chop. Wash mint, pat dry, set aside a few leaves, chop the rest, mix with yogurt and lemon juice, season with salt and pepper.

3. 3.

   Squeeze excess water from grated zucchini in a sieve, then combine with eggs, milk, flour, baking powder, a pinch of salt, and freshly grated nutmeg. Fold in parsley and half of the peas.

4. 4.

   Bake a total of 8 fritters: heat 1 tbsp oil per pan, drop 4 tbsp of the mixture into each pan, cook over medium heat for 3–4 minutes per side until golden brown. Keep warm in a preheated oven at 80 °C (fan 60 °C; gas level 1) if needed. Use remaining batter similarly.

5. 5.

   Peel lemon while hot and cut into wedges. Plate the fritters with leftover peas and mint yogurt dip, garnish with fresh mint leaves and lemon slices.