Ingredients

• 500 g zucchini
• 70 g all-purpose flour
• 50 g cornstarch (Maizena)
• 1 onion (or fried onions as a substitute)
• 20 cl milk
• 2 eggs
• 1 small bunch of mint or parsley
• 100 g grated parmesan cheese
• 50 to 75 cl oil, for frying

For the Dipping Sauce

• 1 yogurt
• 1 tablespoon curry powder
• 1 pinch salt

Instructions

1. Prep the Veggies: Grate the zucchini and the onion. Add a pinch of salt and place them in a colander over the sink for at least 30 minutes. After 30 minutes, squeeze the zucchini firmly to extract as much water as possible.
2. Make the Batter: Mix the flour and cornstarch together. Gradually add the milk, whisking well to ensure there are no lumps. Stir in the eggs, parmesan, chopped mint (or parsley), and pepper.
3. Combine: Mix well, then fold in the drained zucchini and onion.
4. Heat the Oil: Heat the oil over medium heat until it is hot enough for frying.
5. Fry: Using a large spoon, scoop up some batter and drop it into the hot oil. Do not overcrowd the pan, as this will lower the oil temperature and make the fritters greasy.
6. Cook: Fry the fritters for 5 to 8 minutes (depending on their size), turning them regularly until golden brown.
7. Drain: Place the fritters on paper towels to drain excess oil. Repeat the process until all the batter is used.