Pea and Mint Zucchini Fritters

Fritter me this.

Fuelled by good food. Prepped by Nutribullet.

Part of the Full Form Challenge — because your best sessions start with a happy belly.

22 June 2026

This is the kind of breakfast you make when you want something fresh, but not complicated. Light, quick and genuinely a little bit impressive for a Tuesday morning. A simple way to get vegetables in early — without it feeling like a chore.

Disclaimer: These recipes are intended as general meal inspiration only and are not personalised nutrition advice.

Did you know?

Getting enough vegetables in across the day is one of the simplest ways to support things like digestion, energy and overall health.

But realistically, it’s not always something you’re thinking about.

full form pea mint zucchini fritters hero portrait

Meals like this make it easy — zucchini, peas and herbs all pulling their weight before you’ve even made your coffee.

Recipe

Serves: 2-3Difficulty: Easy

Ingredients

1 medium zucchini, grated
2 eggs
⅔ cup plain flour
½ tsp baking powder
½ tsp salt
¾ cup peas (fresh or frozen, thawed)
2 tbsp fresh mint, finely chopped
¼–⅓ cup feta, crumbled
2 tbsp milk
Salt and pepper
Oil for cooking
Optional: 1–2 tbsp grated parmesan, 1 clove garlic (minced), lemon zest

Method

Use the Nutribullet Triple Prep System to grate the zucchini directly — no box grater, no mess. Lightly salt and let sit for 5 minutes, then squeeze out as much liquid as possible using a clean towel or paper towel.
In a bowl, combine zucchini and eggs and mix well.
Add flour, baking powder, milk, salt and pepper and mix until a thick batter forms.
Fold through peas, mint and feta (and any optional extras). The mixture should be thick and hold its shape — if too wet, add 1–2 tbsp extra flour.
Heat oil in a pan over medium heat. Scoop mixture into the pan and flatten slightly.
Cook for 3–4 minutes each side until golden, set and cooked through.

To serve:

To serve top with feta and mint, or Greek yoghurt and a squeeze of lemon juice.

Turns out vegetables can carry a breakfast.

ABOUT THE AUTHOR: Charlotte Kemp

Studying Exercise Science and Nutrition because she actually lives it, Charlotte's philosophy is simple: cook, eat, exercise, repeat — and make it enjoyable. The behind-the-scenes powerhouse keeping operations and merch running, she's also a TikTok creator in her own right. Basically, she does it all... and makes it look easy.

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