These Zucchini (Courgette) Fritters make a nice starter or an interesting addition to any buffet. They are very moreish, so once you start you just can’t stop.
5-6 small firm zucchinis, grated (makes about 4 cups)
1/3 cup chopped flat leaf parsley
1/3 cup chopped fresh dill
2-3 tbsp chopped fresh mint
3-4 spring onions, finely chopped
1 tbsp paprika
1 1/2 cup flour
1/2 cup olive oil for frying
Put grated zucchini in a colander. Sprinkle with salt and let drain for 10 minutes.
Wrap in a clean tea towel and squeeze to get all the juices out then place in a bowl.
Add the other ingredients except for the flour and frying oil and mix well.
Add flour in slowly and mix well.
Heat the oil in a frying pan. Drop scoops of the mixture into the hot oil. Make sure they don’t touch.
Fry them on each side until golden brown, about 4-5 minutes.
Drain excessive oil by placing fritters on paper towels or greaseproof paper.
Serve with plain yogurt or garlic yogurt sauce.