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These fritters are fresh and full of flavour. The zucchini and pea can be paired with whatever fresh herbs you have on hand to give it an extra oomph but are also tasty without. They use buckwheat flour so are also grain and gluten free, but you could use any flour you like. I’ve used a mix of almond and coconut flour before too.

I have served them with a poached egg, hot sauce, a dollop of greek yoghurt and a radish, basil and beetroot salad but they also go well with some avocado and feta smash or kale and basil sunflower seed pesto.


1 egg

1/3 cup milk of choice

1/4 cup buckwheat flour

a pinch each of cumin, cayenne pepper, black pepper, salt and sumac

1 Tbs finely grated parmesan

170g grated zucchini (squeezed to remove excess water then weighed)

1/2 cup of peas, blanched and very roughly mashed with a fork or spoon

1 spring onion finely sliced

1-2 Tbs of mint/basil/parsley/dill/coriander (optional)

1 tsp oil (rice bran/coconut) to cook


Whisk egg, milk, spices, parmesan together, add the buckwheat and continue whisking until smooth. Add the zucchini, peas, onion and herbs and mix.

Heat a non stick pan on medium/high heat. Add oil and when hot, spoon in a 1/4-1/3 cup of the mixture for each fritter and cook for 3-4 minutes on each side until golden. Serve!

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