Healthy zucchini oat fritters with peas, and cottage cheese served with jammy eggs and zhoug. High-protein, high-fibre, and delicious, dish is perfect for breakfast or brunch. The fritters are crisp on the outside and soft and cheesy inside, complemented by the zesty zhoug sauce and the rich, silky eggs. Serve with fresh greens or tomatoes for a wholesome, satisfying meal.
Ingredients 23
For The Fritters
12 oz zucchini, grated, squeezed dry
1 1⁄3 cups frozen peas, thawed, mashed and squeezed dry
2 eggs, large
1⁄2 cup cottage cheese, low-fat
1 cup cheddar, grated, reduced-fat
1⁄4 cup plain flour
1⁄2 cup quick oats
1⁄2 tsp garlic powder
1⁄4 tsp cumin
1 tsp salt
1⁄2 tsp black pepper
1 tsp baking powder
oil, for frying
For The Zhoug
1 cup fresh coriander leaves
1 cup parsley leaves, fresh
2 ‒ 3 green chillies, roughly chopped
2 cloves garlic
1⁄2 tsp ground cardamom
1⁄2 tsp ground coriander
1⁄2 tsp salt
1⁄4 tsp ground cumin
2 tbsp water, as needed, to thin
To Serve
8 eggs, large
1 cup rocket/arugula, halved
Chilli flakes, optional
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Method 5
Blend the zhoug: Blitz all zhoug ingredients in a food processor until textured but blended. No blender? Chop everything finely and mix. This can be done ahead of time.
Prep the veg for fritters: Grate and squeeze the zucchini, mash and squeeze the peas.
Mix the fritter batter: Combine zucchini, peas, eggs, cottage cheese, cheddar, flour, oats, garlic powder, cumin, salt, pepper, and baking powder in a bowl — I use my hands!
Cook the fritters: Scoop into a hot pan with oil and cook for 3–4 minutes each side until golden and set.
Serve: 3 fritters per person with 2 jammy eggs, zhoug, and any fresh extras.
Cooked & Loved's tips
Cooked fritters last 3–4 days in the fridge or freeze well. Reheat in the air fryer or skillet.
No zhoug? Use any herby sauce like pesto, aioli or even yogurt with lemon and chili. Sweet chili sauce is also great here.
Finely chopped spinach or kale work well in the mix.
Try feta for a tangy twist.
Really squeeze out the liquid — this makes or breaks the texture.
