These zucchini fritters are crisp and moreish and scented with lemon and cumin. The yogurt sauce can be served alongside to dip into. If you don’t want to deep fry the fritters, simply shallow fry them in a pan, flattening them instead of cooking them in small mounds.
Ingredients
Makes 8
3 zucchini (around 400g ) Zest of a lemon
1 egg, lightly beaten
1 spring onion, finely sliced 1tsp ground cumin
100g plain flour
Vegetable oil such as canola or rice bran oil Lemon wedges to serve
Yoghurt Dip
250g Schulz Natural yogurt
1 small garlic garlic, crushed or finely grated Handful of dill, roughly chopped
1 tbsp extra virgin olive oil
Juice of half a lemon
Sea salt and black pepper
Method
Grate the zucchini on the coarse side of a box grater and place into a bowl. Scatter with a good pinch of salt and mix with your hands. Allow the zucchini to sit with the salt for 15 minutes.
Meanwhile, make the yogurt sauce by mixing all of the ingredients in a small bowl until well-combined. Season to taste and set aside while you continue with the zucchini.
Squeeze out excess water from the zucchini and transfer to a medium bowl. Add the remaining ingredients, season with salt and pepper and mix until everything is well combined.
Heat 6cm of oil in a medium pot to 180C on a thermometer. Scoop heaped tablespoons of the zucchini mixture into the hot oil, a few at a time. Cook for 2 minutes on each side or until golden and cooked all the way through. Drain on a rack or paper towel and season with sea salt. Serve hot with the yogurt sauce and wedges of lemon.