Zucchini Fritters

by Linda Sang

3 zucchinis or more, coarsely grated
1 tsp salt for sprinkling
1 small onion, finely dice
1 handful of flat-leafed parsley, chopped
1 handful of dill, chopped
3 tbsp plain flour
2 large eggs, lightly beaten
Black pepper
250 ml sunflower or canola oil


Put the grated zucchini in a colander, sprinkle with the salt and allow the liquid to drain for at least 20 minutes. Squeeze the excess liquid from the zucchini and transfer to a bowl.

Add the onion, parsley, dill, flour and eggs to the zucchini and mix to combine. Season with salt and pepper to taste.

Heat oil in a frying pan. Drop 1 tbsp of the mixture at a time into the oil and cook over medium to high heat for 2-3 minutes or golden brown on both sides. Drain on paper towels, serve either hot or cold, with garlic yogurt and a green salad. To make yogurt – mash 1 large clove of garlic with a little salt and mix into 1 cup of Greek yogurt. Serves 4