Yield / Serves
2 spring onions, only the green part, thinly sliced
250 g zucchini, grated
1 bunch mint, only the leaves, finely chopped
1 bunch basil, finely chopped
2 limes grated zest
1 teaspoon ground cumin
2 pinches chilli flakes
200 g feta cheese, crumbled
1 cup all besan
2-3 tablespoons olive oil
as per taste salt
Grate the zucchini in the bowl, using the large blades of the grater
Sprinkle with some salt to help the zucchini release more moisture.
Mix and squeeze the mixture with your hands.
Squeeze very tightly in your hands
Transfer from zucchini to a clean, dry bowl.
Finely chop the green part of the spring onions.
Finely chop the mint leaves, dill and basil and add them all to the bowl.
Add the lime zest, cumin, chilli flakes, crumbled feta Mix it well.
Add the flour and mix just to combine.
Place a nonstick pan over medium to high heat.
Add 2-3 tablespoons of olive oil.
Pick up spoonfuls of the mixture and carefully add them to the hot oil
Gently press Fry on both sides until nice and golden, just like pancakes!
When ready, transfer to a plate
Repeat the same process
Serve the zucchini fritters with the any dip and donÃ¢â¬â¢t forget to sprinkle some finely chopped fresh coriander over everything!
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