Ingredients
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3 medium zucchini
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1 purple onion, diced finely
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1/4 cup fresh parsley, chopped (continental)
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1 teaspoon cumin
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1 teaspoon ground coriander
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1 teaspoon ground turmeric
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1 teaspoon sweet paprika
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1 teaspoon salt
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4 teaspoons olive oil
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2 cups salsa
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1 cup sour cream
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1 cup cheese, shredded
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1 egg, whisked
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1/2 cup self-raising flour
Instructions
- Trim the ends from zucchini.
- Coarsely grate the zucchini.
- Place in a colander and squeeze out as much excess moisture as possible.
- Transfer to a bowl.
- Stir in self-raising flour, onions, egg, parsley, spices and, salt.
- Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat.
- Drop four 2-tablespoonful measures of zucchini mixture into pan.
- Cook for 1 1/2 minutes each side or until golden and cooked through.
- Transfer to a plate lined with paper towel.
- Repeat with 2 tsp olive oil and remaining zucchini mixture.
- Serve each fritter with 2 tbs salsa, 1 tbs sour cream and top with shredded cheese.