Pea & Zucchini Fritters

Name: Pea & Zucchini Fritters
Ingredients: 140g frozen peas, thawed &amp; blended smooth; 1 medium zucchini, grated; 3 small spring onions, finely sliced; 120g smooth ricotta; Zest of 1 lemon; 1 bunch of parsley, finely chopped; 2 eggs, lightly beaten; 75g plain flour; 1 tsp baking powder; 30g parmesan cheese, grated; Salt &amp; pepper to taste; Olive oil

RSS

With a couple of really big umami ingredients, these fritters are sure to set your taste buds firing.

Pea & Zucchini Fritters

Rated 5.0 stars by 1 users

Author

The Cancer Cookery School

A bit of a tweak here and there will have you enjoying these fritters despite chemo side-effects that would otherwise put you off your food.

Ingredients

140g frozen peas, thawed & blended smooth
1 medium zucchini, grated
3 small spring onions, finely sliced
120g smooth ricotta
Zest of 1 lemon
1 bunch of parsley, finely chopped
2 eggs, lightly beaten
75g plain flour
1 tsp baking powder
30g parmesan cheese, grated
Salt & pepper to taste
Olive oil

Directions

Add all ingredients except olive oil into a large bowl and mix well to combine. Set aside for 10 minutes.
Heat some olive oil in a fry pan and place enough batter into the pan to make palm-sized fritters. Cook on each side for about three minutes. Repeat with the remaining batter. Serve with a good dollop of smooth ricotta on top.

Recipe Video

Recipe Note

For loss of taste and dulled taste: Add in some chilli to get the tongue tingling and some excitement in the mouth. Pour on some sweet chilli sauce.

For loss of smell & flavour: Add a good dollop of rose harissa into the batter to coax stimulate the nasal passages and coax some flavour out. Alternatively, you can add the rose harissa on top of the cooked fritters.

For metallic taste: A squeeze of lemon juice on top of the cooked fritters may help. Not advisable with mouth ulcers though. Some sweet chilli sauce may also do the trick.

For dry mouth & throat: Add extra smooth ricotta when serving.