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Pea, zucchini and mint fritters with eggs and feta sauce

Australian Gourmet Traveller recipe for pea, zucchini and mint fritters with eggs and feta sauce

By Emma Knowles & Lisa Featherby
  • 30 mins preparation
  • 20 mins cooking
  • Serves 6
  • Print
Pea, zucchini and mint fritters with eggs and feta sauce
We love poached eggs, but they can be high maintenance if you're feeding more than a couple of people. This is where soft-boiled eggs come into the picture - cooking a dozen or more is a no-fuss proposition, and if you can't be bothered peeling them en masse, just break them in half and scoop them from their shells with a spoon instead.


  • 500 gm frozen peas
  • 1 zucchini, coarsely grated, plus 1 extra, thinly sliced crossways on a mandolin
  • 15 eggs, at room temperature
  • 175 gm thick plain yoghurt
  • 2 tbsp milk
  • 100 gm finely grated Greek feta
  • ½ cup coarsely chopped mint, plus ½ cup extra leaves, to serve
  • 2 spring onions, thinly sliced
  • 120 gm self-raising flour
  • ¾ tsp baking powder
  • 2 tbsp lemon juice, plus extra wedges, to serve
  • Olive oil, for shallow-frying
  • 2 tbsp extra-virgin olive oil
  • ¾ cup (loosely packed) pea tendrils
  • 6 zucchini flowers, trimmed and halved lengthways
Feta sauce
  • 200 gm Greek feta, coarsely crumbled
  • 80 ml milk (1/3 cup)
  • 60 ml extra-virgin olive oil (1/2 cup)
  • Juice of 1 lemon
  • ½ garlic clove, finely chopped


  • 1
    For feta sauce, process ingredients in a small food processor until smooth. Season to taste and refrigerate until required.
  • 2
    Blanch peas in a saucepan of boiling salted water until tender and bright green (2-3 minutes; see cook's notes p184). Drain, reserve 100gm peas to serve, pulse remainder in a food processor to a rough purée (leave some whole for extra texture). Transfer to a bowl and stir in grated zucchini, 3 of the eggs, yoghurt, milk, feta, mint
    and spring onion. Stir in flour and baking powder, add half the lemon juice and season to taste.
  • 3
    Preheat oven to 120C. Heat about 1cm olive oil in a deep frying pan over medium-high heat. Add ½-cupfuls of batter and shallow-fry, turning occasionally, until golden brown (2-3 minutes). Drain on paper towels and place in a single layer on a baking tray in oven to keep warm.
  • 4
    Meanwhile, cook remaining 12 eggs in a large saucepan of boiling water until cooked to your liking (7 minutes for soft yolks). Drain, then, when cool enough to handle, peel.
  • 5
    Combine extra-virgin olive oil, pea tendrils, extra mint, sliced zucchini, zucchini flowers, reserved peas and remaining lemon juice in a
    bowl. Season to taste and toss to combine. Serve pea, zucchini and mint fritters with eggs and feta sauce, and scatter with pea tendril salad.


Drink Suggestion: Crisp, green apple-like sparkling chenin blanc. Drink suggestion by Max Allen