3 zucchini (courgettes), coarsely grated
a sprinkle of sea salt
1 onion, finely diced
4 handfuls of flat-leaf parsley, chopped
1 handful of dill, chopped
3 tbsp plain flour
good grinding of
salt & freshly ground pepper
250ml sunflower
or canola oil
Put the grated zucchini in a colander, sprinkle with sea salt and allow the liquid to drain for 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 sea salt and black pepper.
Heat the oil in a non-stick frying pan. Drop 1 tablespoon of the mixture at a time into the oil and cook over a high heat for 2-3 minutes, or until golden brown on both sides.
Drain on paper towel and serve hot or cold, with garlic yoghurt (crush together garlic and salt and stir through some yoghurt) and a green salad.
