1. Grate the Zucchini coarsely and place in a sieve or clean cloth. Press or squeeze out as much liquid as possible — you should be left with mostly dry shreds.
2. If using frozen Peas, thaw and drain them; if fresh, briefly blanch in boiling water for 30–60 seconds, then cool and drain. Roughly chop if large.
3. In a bowl combine the drained Zucchini, Peas, Plain flour, grated Parmesan, a pinch of Salt and a generous grind of Black pepper. Break in the Egg and mix to a thick batter; if it feels very loose add up to 10 more grams of Plain flour.
4. Heat a non-stick frying pan over medium heat and add half of the Olive oil to coat the base. Spoon portions of the batter (about 25–30 g each) into the pan and flatten slightly to form fritters.
5. Fry for 3–4 minutes on each side until golden and crisp. Add a little more Olive oil between batches if needed. Cook through — the centre should be set and the Egg fully cooked.
6. Transfer cooked fritters to a plate lined with kitchen paper to drain briefly, then serve warm. Enjoy as a simple adult dinner on its own or with a side salad if you like.

Summary

Quick, savory zucchini and pea fritters enriched with Parmesan — a single‑portion adult-friendly dinner that’s ready in about 25 minutes.

Storing

Cool completely, store in an airtight container in the refrigerator for up to 48 hours. Reheat in a preheated oven at 180°C for 8–10 minutes or in a skillet until crisp. Do not refreeze after cooking.

Allergies & notes

Contains Egg, Dairy (Parmesan) and Gluten (Plain flour). Ensure the Egg is fully cooked; those with egg, dairy or gluten allergies should substitute accordingly (e.g., plant-based cheese and gluten‑free flour). Use Salt sparingly for low‑sodium diets. If pregnant or immunocompromised, ensure all ingredients are cooked thoroughly.