I grew up watching elaborate and aspirational cooking shows on TV, and my latest indulgence is Ainsley’s Great Garden Cook Off on Flavour Network. The show inspires these zucchini and pea fritters. Only in my wildest dreams do I imagine myself cooking on the historic National Trust properties of Britain, using fresh ingredients straight from the world’s most immaculate gardens. The reality? I live in a small condo and definitely don’t have a green thumb. But that never stops me from chasing inspiration or craving fresh, seasonal recipes.
Sure, you can head to your nearest farmers’ market if you’re feeling fancy, but shopping seasonally at your neighbourhood grocery store can be just as fruitful (literally). Organic options are often available too, if that’s your thing.
These zucchini and pea fritters are inspired by the lush, colourful recipes on Ainsley’s Great Garden Cook Off and I didn’t even need a passport to whip them up! There are three simple components: quick-pickled radishes for a tangy topping, a creamy lemon-tahini yogurt sauce, and the fritter batter itself, which is mostly vegetables and uses chickpea flour as the binder.
Hot tip: With the right storage, delicate produce like herbs, green onions, radishes, lettuces, and mushrooms can last for weeks. First, ditch the plastic bags. Even cloth bags can leave your greens sad and soggy in a day. I like to wash everything, make sure it’s completely dry, wrap the items in paper towels, and store them in a large lidded bin. This reduces condensation, keeps things crisp, and prevents delicate ingredients from getting crushed in the crisper under heavier produce.
Watch the new episodes of Ainsley’s Great Garden Cook Off on Mondays at 9PM on Flavour Network. Stream Flavour Network with a STACKTV subscription. Try it free today.
ingredients
Fritters:
Lemon Tahini Yogurt:
Quick Pickled Radishes:
directions
Grate zucchini on a box grater and put it into a mixing bowl. Sprinkle with a pinch of sea salt and let it sit for 10 minutes or so while you prepare the sauce and pickled radishes.
To make the quick pickle radishes,combine the thinly sliced radishes with apple cider vinegar, maple syrup, sea salt and warm water in a bowl. Toss to get the mixture combined and the radish slices submerged. Let it sit for at least 10 minutes.
To make the lemon tahini yogurt sauce, whisk together the yogurt, tahini, lemon juice, maple syrup and sea salt in a bowl until smooth and creamy. Chill before serving, if desired.
Take the grated zucchini and squeeze portions to remove excess liquid. Place the squeezed zucchini into another bowl and discard the excess liquid. Once drained of excess liquid, combine zucchini with peas, green onion, mint, dill, lemon zest, garlic powder, coriander, chili flakes, sea salt and ground pepper. Stir in the chickpea flour and baking powder until a sticky batter forms.
Heat avocado oil in a non-stick pan over medium heat. Spoon or portion the batter with your hand into the pan and flatten slightly. Cook until golden and crisp, about 4 to 5 minutes a side.
Serve fritters with a dollop of yogurt on the bottom of your serving plates, scatter with radishes and extra herbs.
