– 450 g / 16 oz zucchini (2 medium) – 300 g / 10.5 oz potato – 1 tsp salt – pepper – 3 small spring onions / scallions, finely sliced
– 15 g / 0.5 oz dill – zest of 1 lemon – 50 grams / heaped 1/3 cup corn starch or potato starch – olive oil or other vegetable oil – seasoned yoghurt or dip, to serve
Mix in zucchini and pepper. To run, I used a food processor, but you can pull them out by hand.
Stir 1 teaspoon of salt into the mixture and let sit for 10-15 minutes before continuing.
Finely slice the spring onion and dill, preheat the oven to 220° C / 425° F, and line a large baking pan with baking paper.
After some time, use a clean linen cloth or small fingers to squeeze all the water out of the mixture and rub it well with your hands that I drained about a cup and a half of water.
In a bowl, combine sautéed vegetables, spring onion, fennel, lemon juice, pepper and starch. Well mixed. Well blended.
Divide mixture into 12-40 g/1.4 oz patties and press firmly in the palm of your hand to adhere before shaping into a flat disc.
Brush a little oil on both sides of the fritters shaped on a baking tray. In about 35-40 minutes, they should be golden brown on both sides, having flipped them in the middle, rotated if the oven has any hot spots.
Let cool then crisp them. Warm, serve with a portion of your favourite dip-dill for basil dip I used-or yogurt-with salt, pepper, garlic clove, lemon.