Zucchini fritters with dill and dill mayo

Ingredients

• 3 zucchinis, grated
• 0.5 tbsp salt
• Small handful picked dill
• 2 spring onions, sliced thin
• 2 eggs
• 100g flour
• 1 tsp baking powder
• Ground black pepper
• Oil for cooking
• 4 tbsp yoghurt
• Zest of 1 lemon

Directions

1. Start by salting the grated zucchini, mix well and set aside for 15 minutes.
2. To make the dipping sauce, mix the yoghurt, 1/2 of the dill (cut fine), and lemon zest and season with salt and pepper.
3. Place the spring onions and the rest of the cut dill into a bowl, then squeeze as much liquid as you can from the grated zucchini and add to the bowl.
4. Crack in 2 eggs, add the flour and baking powder and season with salt and pepper, mix until you have a smooth batter.
5. In a large frying pan over medium heat, heat the olive oil.
6. Add heaped spoons of the batter to the pan while still maintaining a gap between each one.
7. Fry for 4-5 minutes and when golden brown flip and cook for a further 5-6 minutes or until cooked through.
8. Remove from the pan and drain on a paper towel. Serve with the dill yoghurt and enjoy!