I loved these simple little fritters. They have all the flavours of the mediterranean and are excellent for a light lunch or as a side for dinner. They key is to squeeze out as much moisture from the zucchini and onion in stage one. Once you’ve made the mix, don’t leave it hanging around too long or the water will start to seep out of the mix and you’ll end up with soggy fritters which just won’t do will it!?
1 small onion (coarsely grated)
300g zucchini (coarsely grated)
30g plain flour
1/4 teaspoon bicarbonate of soda
30g parmesan cheese (finely grated)
1 tablespoon fresh mint (or 1/2 teaspoon dried)
1 tablespoon fresh flat-leaf parsley
1/4 cup breadcrumbs
1 egg (lightly beaten)
1 teaspoon ground coriander
1 teaspoon salt
freshly ground black pepper
Olive oil for frying
Place the zucchini and onion in the middle of a clean tea towel. Twist it tightly and squeeze out as much liquid as you can. Put the zucchini and onion into a large bowl and combine with all the other ingredients and mix well.
Heat 3cm olive oil in a large frying pan. When hot but not smoking add heaped tablespoons of the mixture to the pan in batches and flatten out into patties. Let them sizzle and brown on one side (about 2 minutes), turn and brown on the other side. Drain on paper towels briefly then serve hot.
Serve with a mini wedge of lemon, some of the yoghurt sauce and little salad for a starter. Or to accompany meat, poultry or fish as a main.