Zucchini, Pea and Ricotta Fritters
4 serves · High protein · Vegetarian
Your new favourite Sunday brunch. Crispy chickpea fritters, creamy avocado salsa and poached eggs — proper food that keeps you full.
Calories: ~490kcal · Protein: ~28g · Carbs: ~28g · Fat: ~28g · Fibre: ~8g
Watch me make it below!
Fritter Mix
- 3 medium zucchinis (~500g), grated
- 1 cup frozen baby peas
- 125g smooth ricotta
- 1 cup chickpea flour
- 2 spring onions, sliced diagonally 3–4mm thick
- Handful of mint and dill, chopped
- 1 egg, whisked
- Zest of 1 lemon
- Salt and pepper
- 1–2 tbsp olive oil, for frying
Avocado Salsa
- 2 avocados, diced into 1cm pieces
- Small handful of mint and dill
- Juice of half a lemon
- 1 tbsp extra virgin olive oil
- ½ tsp chilli flakes
- Salt and pepper
To Serve
- 8 eggs
- Dash of white vinegar
Method
Grate zucchini and place in a clean tea towel. Squeeze out as much water as possible — this is the key to crispy fritters.
Add zucchini to a large bowl with peas, ricotta, chickpea flour, spring onions, herbs, egg and lemon zest. Season well and mix to combine.
Heat olive oil in a non-stick pan over medium-high heat. Spoon in heaped tablespoons of batter and flatten slightly. Cook 3–4 minutes per side until golden and cooked through. Work in batches.
While fritters cook, combine avocado, herbs, lemon juice, olive oil and chilli flakes in a bowl. Season and set aside.
Poach eggs in simmering water with a dash of white vinegar, 3–4 minutes for a runny yolk.
Serve fritters topped with poached eggs and avocado salsa.
🔥 Hot Tips
Squeeze hard on that zucchini — the drier it is, the crispier your fritters.
Use chickpea flour over regular flour for extra crunch.
Make the batter the night before and cook fresh the next morning for the best texture and an easier brunch.
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