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Alexandra Dudley
@alexandradudley

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Courgette and pea fritters These make for a really good weekday lunch and are so quick to make. Anyone else on the savoury breakfast hype they’re really good as a breakfast too. Any leftovers can be reheated but I love them cold too. makes about 12 2 courgettes (approx 300g grated) 200g frozen peas X2 spring onion finely chopped 1tsp dried oregano 2 tbsp freshly chopped dill Zest of one lemon 3 large eggs, lightly beaten 100g plain flour 1 tsp baking powder God pinch of salt For the yogurt 150g Greek yogurt 1tbsp freshly chopped dill 1/2 garlic clove grated Zest of 1/2 lemon. Pinch of salt   Blanch and drain the peas refreshing them in cold water. Place half the peas in a large mixing bowl and using the base of a glass roughly smash them.   Grate the courgette using the course side of a grated and give it a good squeeze to release some of the liquid into a bowl. Discard the liquid.   Add the squeezed courgetti to the smashed peas with the remaining whole peas, spring onion, oregano, dill, lemon zest, a good pinch of salt and the eggs. Mix to combine.   In a separate bowl whisk together the flour and baking powder, then fold half into the batter.   Heat enough oil to coat the bottom of a frying pan over a medium heat.   When the oil is hot, drop roughly a heaped tbsp per fritter into the pan. I tend to start with 3. Use the back of the spoon to flatten the fritters and fry for about 3 mins either side until golden brown.   Transfer the cooked fritters to a tray lined with kitchen towel and work in batches.   For the dill yogurt, combine all the ingredients in a bowl. Serve alongside the fritters. #courgettes #fritters #breakfast #savourybreakfast #courgetterecipes