Zucchini and mint fritters

These are such versatile little things. They're great as an afternoon snack with a yummy yogurt dipping sauce, or for breakfast topped with a poached egg and salmon.

I went kind of down the middle and today had them as is with a side of smoked salmon and plain yoghurt.

It's important to keep an eye on these while grilling and to make sure the consistency is right. If the batter is too runny, you'll end up with a sloppy mess, and not enough batter, the fritters will crisp up and not bind together. Dont have the heat on too high or else the outsides will cook and leave you with a raw center - gross.

Prep time: 15 mins

Cooking time: 15 mins

Serves: 2 or 6 fritters

Ingredients

1 medium zucchini or 2 smaller ones

1 spring onion, sliced

1/3 cup all purpose flour

1/4 tsp baking powder

1/4 cup mint, chopped

1 egg

Salt and pepper to taste

2 tbsp olive oil

2 sprigs of chives, chopped

Method

1. Grate your zucchini then place in a cheesecloth or a sieve over a bowl. Mix in a pinch of salt, toss it and leave for 10 minutes. This will drain any excess fluid that'll make your fritters soggy.

2. While the zucchini is being drained, chop your spring onion and mint.

3. Combine the flour and baking powder in a bowl and set aside.

4. Crack the egg in another bowl, whisk, and set aside.

5. Once 10 minutes have passed, squeeze all the excess liquid from the zucchini, then transfer the zucchini into the bowl with the spring onion and mint. Season to your liking.

6. Add the whisked egg to the zucchini mixture, combining evenly before adding the flour mixture in at the end. Once all evenly combined your batter is ready.

7. You'll probably need two rounds of cooking, so pour in 1 tbsp of olive oil onto a hot fry pan on medium heat and spoon in three discs of batter. If you want a more accurate shape, use an ice cream scoop.

8. Cook until browned on one side and the fritter holds its shape, then flip and repeat on the other side.

9. Once the fritters are done, add the remaining olive oil into the pan and fry the last of the batter.

10. Chop your chives and sprinkle on top. Serve with yoghurt or eat as is.

Notes

• If you feel your batter is too watery, just add more flour.

• Caraway seeds would be delicious in this mix, so add about 1/2 tsp in if you have any.

• A great dipping sauce for this would be the same yoghurt one I make for my chicken wraps, you can find the recipe for that in the chicken section.

• If you're not a fan of yoghurt, creme fraiche or sour cream work equally well with these.