Turkish Zucchini Fritters

Ingredients

• 250 ml canola oil 
• 1 handful optional: dill chopped
• 2  eggs lightly beaten
• 4 handfuls flat-leaf parsley chopped
• 1  onion diced finely
• 3 tbsp flour plain
• 4 servings grinding of salt & pepper good freshly ground
• 4 servings sprinkle of sea salt 
• 3  zucchini grated (courgettes)

Equipment

• bowl
• frying pan
• paper towels
• colander

Directions

1. 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.
2. Add the onion, parsley, dill, flour and eggs to the zucchini and mix to combine. Season with sea salt and black pepper.
3. 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.
4. 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.