Instructions

• Preheat oven to 120C, just to keep the fritters warm
• Grated the zucchini using the large holes of a box grater. Sprinkle with salt and let drain in a colander for about a half hour. Using your hands, squeeze as much of their water out as possible and then place in a medium sized bowl.Add the rest of the ingredients and mix well.
• Add the oil to a frying pan, coming up about 1/2 inch or so. I used olive oil, since that is what we had. But you can also use sunflower oil.
• Let the oil heat over medium high heat. Using a soup spoon, scoop up some of the zucchini batter and gently put it in the hot oil. You can flatten them a bit with the back of the spoon. You should be able to fry about 4 at a time. Don’t crowd the pan.
• Cook them for about 5 or 6 minutes, flipping them about half way through. They should be golden. When done, remove with a slotted spoon to a paper towel lined plate, and place in oven to keep warm while you fry the rest.
• Serve with lime wedges and handful of extra herbs and the two sauces mentioned above.