Ingredients
- 3 zucchinis, grated
- 0.5 tbsp salt
- Small handful picked dill
- 2 spring onions, sliced thin
- 2 eggs
- 100g flour
- 1 tsp baking powder
- Ground black pepper
- Oil for cooking
- 4 tbsp yogurt
- Zest of 1 lemon
Method
1. Start by salting the grated zucchini, mix well and set aside for 15 minutes.
2. To make the dipping sauce, mix the yogurt, 1/2 of the dill (cut fine), and lemon zest and season with salt and pepper.
3. Place the spring onions and the rest of the cut dill into a bowl, then squeeze as much liquid as you can from the grated zucchini and add to the bowl.
4. Crack in 2 eggs, add the flour and baking powder and season with salt and pepper, mix until you have a smooth batter.
5. In a large frying pan over medium heat, heat the olive oil.
6. Add heaped spoons of the batter to the pan while still maintaining a gap between each one.
7. Fry for 4-5 minutes and when golden brown flip and cook for a further 5-6 minutes or until cooked through.
8. Remove from the pan and drain on paper towel. Serve with the dill yogurt and enjoy!
