INGREDIENTS
3 (about 450g) medium zucchinis, trimmed
2 green shallots, ends trimmed, thinly sliced
2 tbsp finely chopped dill, plus extra sprigs to serve
1 1/2 tsp ground cumin
3/4 cup self-raising gluten free flour
1 egg, lightly whisked
2 tsp sea salt flakes
Olive Oil, for shallow frying
Coconut yoghurt, to serve
METHOD
Use a box grater to coarsely grate the zucchini. Transfer to a fine-meshed strainer and press with the back of a spoon to remove any liquid. Transfer to a large bowl. Stir in the shallot, dill and 1 teaspoon of the cumin. Season with sea salt. Make a well in the centre of the zucchini mixture and add the egg. Stir to coat. Add the flour and stir well to combine.
Pour enough Olive oil to come half-way up the side of a wok. Place over high heat. Heat to 170C (or when you place the handle of a wooden spoon into the oil, bubbles dance from it). Working in batches, scoop 1/4 cupsful of the zucchini mixture into the hot oil. Cook the fritters turning halfway, for 6 minutes or until golden and cooked through. Use a slotted spoon to transfer to a cooling rack set over and a baking tray. Repeat with the remaining mixture to make 8 fritters*.
Combine the remaining cumin with the salt. Serve the fritters with the cumin salt and coconut yoghurt. Sprinkle with extra dill.
*If smaller fritters are desired use 2 tbsp of the mixture and cook for 4-5 minutes.