Zucchini & Pea Egg Free Fritter Recipe

zucchini pea fritters stacked on top of each other, smoked salmon on top

5 from 1 vote

Zucchini & Pea Egg Free Fritter Recipe

This egg free fritter recipe is also gluten free, dairy free and nut free. These fritters make a deliciously healthy breakfast, a quick on-the-go snack or a healthy addition to the school lunchbox.

Prep Time15

Cook Time30

Course: Breakfast

Cuisine: Dairy Free, egg free, Gluten Free, Vegan, Vegetarian

Diet: Diabetic, Gluten Free, Low Lactose, Vegan

Keyword: egg free fritter recipe, healthy breakfast ideas, school lunch recipe

Servings: fritters

Calories: 76kcal

Author: Sarah Bell

Equipment

Non-stick frypan
2 x Large mixing bowl
Fork
Measuring Cups
Grater

Ingredients

2 cups green peas frozen
2 cups zucchini grated
1 brown onion peeled and grated
2 garlic cloves peeled and grated
1 cup flat leaf parsley roughly chopped
1/2 cup chickpea flour
1/4 cup brown rice flour
1/4 cup Extra Virgin Olive Oil
2 tbsp soy milk or other plant based milk
1/2 teaspoon sea salt flakes

Instructions

First, boil a kettle full of water. Place frozen peas into a large heat-proof bowl and poor boiling water over to cover. Allow to sit for 5 minutes to defrost and lightly blanch the peas.
2 cups green peas
In a seperate mixing bowl add the grated zucchini, onion and garlic. Then add the flat leaf parsley.
2 cups zucchini, 1 brown onion, 2 garlic cloves, 1 cup flat leaf parsley
Strain the peas and then add the peas to the mixing bowl. Use the back of a fork to roughly mash half of the peas.
2 cups green peas
To the mixing bowl add the chickpea flour, brown rice flour, olive oil, soy milk and sea salt flakes. Use the fork to mix the mixture until well combined.
1/2 cup chickpea flour, 1/4 cup brown rice flour, 1/4 cup Extra Virgin Olive Oil, 2 tbsp soy milk
Turn a non-stick pan onto a low heat and add about a tablespoon of olive oil. Add a spoonful of mixture to the pan, using the spoon to form into a circular shape. Cooking 3 - 4 fritters at a time. When the fritters are golden brown on the bottom, flip each fritter with an egg flip and press down firmly. Once fritters are golden brown on second side, transfer to a plate.
Repeat the previous step until all of the batter has been used.
Serve fritters straight away or store in a glass container in the fridge for later use.

Notes

Nutrition facts are an estimate only.

Tip

To prevent fritters from sticking to a stainless steel pan, heat the pan up to a medium heat first. Flick some water onto the pan and if the water dances around the pan in little balls, it is hot enough. At this point your pan will be non-stick. You can lower the temperature a little and then add the olive oil before frying the fritters.

Storage

Store fritters in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. If freezing, I recommend placing a sheet of baking paper between each layer of fritters to prevent them from sticking together.

Nutrition