1. Prepare the Zucchini

• Grate the zucchini and place it in a colander.
• Sprinkle with a pinch of salt and let it sit for 10 minutes to draw out moisture.
• After resting, use a clean kitchen towel or hands to squeeze out excess water.

2. Cook the Peas

• Boil a small pot of water and add the frozen peas.
• Cook for 2–3 minutes, drain, and let cool.

3. Mix the Batter

• In a large mixing bowl, combine grated zucchini, cooked peas, and crumbled feta cheese.
• Add the eggs, milk, and black pepper, mixing well.
• Gradually add the gluten-free self-raising flour, stirring until the batter is thick.

4. Cook the Fritters

• Heat a non-stick frying pan over medium heat with a little oil.
• Drop spoonfuls of batter into the pan and flatten slightly.
• Cook for 3–4 minutes per side until golden and crispy.
• Repeat with remaining batter, adding more oil as needed.

5. Prepare the Toppings

• Mix plain yogurt with dried mint and a pinch of chili flakes.
• Serve fritters with a dollop of yogurt and a squeeze of lemon.