This recipe doubles (or triples) easily to feed friends and loved ones – a light Easter brunch before hooking into the hot cross buns and chocolate.
2 zucchini, grated
¾ cup frozen peas
finely grated zest of 1 lemon
½ teaspoon chilli flakes plus extra to garnish
¼ cup ricotta
3 tablespoons self-raising flour
2 tablespoons olive oil
100 grams feta
60 grams Greek-style natural yoghurt or soft cream cheese
1½ cups salad greens
1 cup chopped cherry tomatoes
¼ cup mint leaves
sea salt and freshly ground black pepper
Whisk the egg in a medium bowl and add the zucchini, peas, zest, chilli flakes and ricotta. Stir to combine, then add the flour and fold together. Season well with salt and pepper.
Heat the oil in a large frying pan over medium heat and cook tablespoonfuls of the mixture, in batches, for 2–3 minutes each side, until golden. While they’re cooking, whiz the feta and yoghurt in a small food processor to create a soft spread.
Drain the fritters on paper towels and serve immediately on salad greens, topped with feta spread, tomatoes and mint.