Zucchini & Green Pea Fritters {Menu 3: Don’t Fritter it Away}

Hi everyone! I’m excited to hit Publish on this recipe – the first of a new Make it a Meal menu. We’re already on Menu 3 – the third of my series that provides not just recipes, but entire plant-based menus with omni-friendly options, because you know I’m on a mission!

Menu 1 is Chili Night, Menu 2 is Thai One On and this one’s called Don’t Fritter it Away, named partly after these Zucchini & Green Pea Fritters.

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The name also comes from my new personal mandate to waste as little as possible, not just food, but time, money, and energy, especially mental energy. Lately I’ve begun to recognize that what you focus on grows. This works for both good and bad things, but if you focus on negative things, it becomes a nasty itching overgrowth, instead of a thriving garden.

All that blooms doesn’t have to be pretty and pink and perfect though. The beautiful dandelions that I gathered for these photos are a reminder to me to not fritter away the bounty that surrounds me, even if — especially if— it’s not wrapped up in slick packaging, symmetrical and unblemished.

Alright. That’s enough Saturday afternoon philosophizing!

These fritters are surprisingly rich for a plant-based recipe! Packed with zucchini and our protein-imbued friend – green peas – they’re really good with my Easy Egg Free Garlic Mayo. The quantities are for 4 people for a appetizer before the main dish, Toasted Quinoa with Smoky Paprika Sauce and Toppings. The entree truly offers something for everyone – you can make it vegan, vegetarian, pescatarian, or omnivorous. And it’s gluten-free! {Oh, and there will be dessert, something with chocolate and caramel.} However, if you just want to make these fritters as a main dish, adjust the quantities as necessary for the size of your group, 3 or 4 apiece should be plenty, whip up a simple side salad and you’re good to go!


Makes 4-6 fritters (based on 1/4 cup of batter per fritter)

  • 1/2 cup frozen peas
  • 1 cup zucchini
  • 1/4 teaspoon salt
  • 1 teaspoon grated lemon rind
  • 1/4 cup chickpea flour. {If you aren’t gluten-free, regular flour should work just as well}
  • 3 tablespoons aquafaba {this is just the liquid from a can of chickpeas. Save the remaining liquid and the chickpeas for upcoming recipes in this Menu 3 series. If you are just making this recipe, you can freeze the remaining aquafaba and use as an egg substitute. Use the Search box or browse the Aquafaba, Queen category for other recipes for chickpeas and aquafaba.}
  • salt to taste
  • approx. 1 tablespoon coconut oil
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Zucchini & Green Pea Fritters


  1. Cook the frozen peas following the instructions on the bag, then drain and set aside.
  2. Prepare the zucchini:
    • Dice the zucchini into small pieces – around the same size as the peas.
    • Put the diced zucchini in a colander and sprinkle with salt. Let sit for about 15 minutes to 30 minutes. This releases some of the water from the zucchini. Press as much of the water out as you can, but it will still be moist, that’s OK.
  3. In a medium-sized mixing bowl, combine the peas, zucchini, lemon rind, aquafaba, and chickpea flour. Taste and add salt as needed. The batter will be quite loose.
  4. Heat a thin layer of oil in a heavy pan {e.g. cast iron}.
  5. Scoop out about 1/4 cup of the batter into the pan. Don’t flatten it. Let it cook for about 2 minutes or until you see the sides of the fritter starting to brown. It should be easy to flip over. Cook the other side for another 2 minutes or so. {Tip: I usually do a test fritter to see if the pan is hot enough. You don’t want too much oil in the pan at once or it will get very splatter-y. You may need to add a bit more oil as you go.}
  6. Serve hot with Roasted Garlic Mayo, or with simple Avocado Crema (recipe below).

zucchini & pea fritters

Avocado Crema

Ingredients & Instructions

Combine in a small bowl, adding the avocado and lime juice first, and then enough milk to achieve a thick, cream-like consistency:

  • 1 ripe avocado
  • lime juice
  • any kind of milk
  • salt to taste

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