Salting and squeezing the grated zucchini to rid it of excess water is the key to success in these patties. Follow that rule, and everything will turn up soft, crisp and golden.
- 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
- Vegetable oil, for frying
- 1 cup yoghurt
- 1 clove garlic, minced
- 1 tsp salt
- 1 tsp olive oil
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.
Sitting time: 30 mins
- 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.