makes
5-6
prep
10 minutes
cook
15 minutes
difficulty
Easy
makes
5-6
serves
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 cup grated zucchini
- 1 ½ tsp salt
- 1 tsp baking powder
- ½ cup (75 g) flour
- 3 tbsp chopped fresh coriander
- 2 tbsp chopped fresh mint
- 3 spring onion, thinly sliced
- 4 eggs
- Pepper
- Vegetable oil, for frying
Yoghurt sauce
- 1 cup yoghurt
- 1 clove garlic, minced
- 1 tsp salt
- 1 tsp olive oil
Sitting time: 30 mins
Instructions
- Combine zucchini and salt in a bowl. Let sit for 30 minutes, then drain bowl of excess liquid. Squeeze zucchini to drain any further liquid and make it is as dry as possible.
- Add zucchini to a large bowl with ½ tsp salt, baking powder, flour, coriander, mint, and spring onions.
- Whisk eggs together with pepper in a separate bowl.
- Add beaten eggs to bowl with other ingredients and whisk thoroughly.
- To make yoghurt sauce, combine yoghurt, garlic, and salt in a bowl and stir to combine, then drizzle with olive oil.
- Heat vegetable oil in a pan over medium heat. Working in batches, ladle batter into oil. Do not overcrowd the skillet.
- Fry a few minutes on each side, until golden brown, then remove to a paper-towel lined plate. Serve warm with yoghurt sauce.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.