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Vegan Zucchini and Pea fritters

  • Total: 20-30 mins
  • Serves: 2


3 (about 400g) medium zucchinis, grated coarsely

150g of peas

2 garlic cloves, minced

1 onion, finely chopped

75g of coconut flour

Handful of parsley, finely chopped

Handful of mint, finely chopped

2 tablespoons extra virgin olive oil

Salt and pepper to season

Cocobella Coconut Yoghurt – Natural, fresh mint and lime wedges to serve


Squeeze the extra moisture out of the grated zucchini using a cheesecloth or your hands. Transfer to a medium sized mixing bowl and add the peas, garlic, onion, coconut flour, parsley and mint and combine. Leave to rest for 5 minutes to form a batter.

Heat the olive oil in a non-stick frying pan over a medium heat. Divide the batter mixture into six small portions and roll into balls, lightly covering with excess flour. Flatten slightly and cook in the pan for 1 – 2 minutes each side until golden and cooked through. Repeat with remaining zucchini mixture adding oil as required.

Top fritters with a generous dollop of coconut yoghurt and serve with fresh mint and lime wedges.

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