Cook time – 15 mins
Total time – 20 mins
Ingredients
2 medium zucchini /courgettes
2 eggs
zest of 1 lemon
a bunch of basil leaves, chopped
2 spring onions, finely chopped
½ cup wholewheat/plain.gluten-free flour ( I used rice flour)
½ tsp baking powder
salt and pepper to taste
spray oil
To serve:
Homemade mayo
Lemon wedges
Instructions
Preheat oven to 200C/400F.
Grate zucchini and sprinkle with a pinch of salt, then transfer in a clean kitchen cloth and make sure to squeeze out their excess liquid.
In a large bowl mix together grated zucchini, lemon zest, eggs, basil leaves, spring onion and flour. Season generously with salt and pepper.
Fold in baking powder and quickly stir all together.
Lightly spray with oil a mini muffin tin and pour 1 tbsp of the mixture in each mould.
Bake for 10 mins, then turn the fritters on the other side and bake for a further 5 mins or until crispy and golden brown.
Serve with lemon wedges and homemade mayo.
