Ingredients

• 3 medium zucchini
• 1/2 cup self-raising flour
• 1 purple onion, diced finely
• 1 egg, whisked
• 1/4 cup fresh parsley, chopped (continental)
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 4 teaspoons olive oil
• 2 cups salsa
• 1 cup sour cream
• 1 cup cheese, shredded

Instructions

1. Trim the ends from zucchini.

2. Coarsely grate the zucchini.

3. Place in a colander and squeeze out as much excess moisture as possible.

4. Transfer to a bowl.

5. Stir in self-raising flour, onions, egg, parsley, spices and, salt.

6. Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat.

7. Drop four 2-tablespoonful measures of zucchini mixture into pan.

8. Cook for 1 1/2 minutes each side or until golden and cooked through.

9. Transfer to a plate lined with paper towel.

10. Repeat with 2 tsp olive oil and remaining zucchini mixture.

11. Serve each fritter with 2 tbs salsa, 1 tbs sour cream and top with shredded cheese.