These fritters are packed with herbs that launch the zucchini flavor to another realm. The coconut adds a touch of natural sweetness and frying them lightly adds a lovely and welcome crunch.
makes about 8 fritters
2 zucchinis, grated over the large holes of a box grater
2 spring onions, finely cut
1/2 cup all-purpose flour
1/4 cup unsweetened shredded coconut
1/4 cup mint, finely chopped
1/4 cup cilantro, finely chopped
1/4 cup parsley, finely chopped
2 eggs, lightly beaten
zest of 1 lemon
3 tablespoons coconut oil (for frying)
1 teaspoon salt, divided
pepper to taste
Grate the zucchini over the large holes of a box grater. Toss the grated zucchini with 1/2 teaspoon of the salt in a colander and set in the sink to drain. Let stand for about 10 minutes, compressing the zucchini with your hands to remove as much excess liquid as you can. Wrap the zucchini in a paper towel and squeeze out any remaining liquid. The zucchini should be dry. Transfer the zucchini to a bowl and mix with the spring onions, lemon zest, flour, coconut, and herbs. Add the beaten eggs to bind them all together and season with the remaining salt and pepper to taste. Mix well to combine.
To make the zucchini fritters, heat the coconut oil in a large skillet over medium high heat. Working in batches, drop large spoonfuls of the zucchini batter into the skillet, then flatten with a spatula, and fry until golden and crisp, about 3 minutes on each side. Transfer to a paper towel to drain.
I served my fritters with labneh (a plain, unsweetened extra thick Greek yogurt), topped with olive oil, fresh chopped mint, and za’atar (a Middle Eastern mixture of aromatic herbs and spices).