Mexican Zucchini Fritters - cooking recipe

Ingredients

3 medium zucchini
1/2 cup self-raising flour
1 purple onion, diced finely
1 egg, whisked
1/4 cup fresh parsley, chopped (continental)
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon sweet paprika
1 teaspoon salt
4 teaspoons olive oil
2 cups salsa
1 cup sour cream
1 cup cheese, shredded

Preparation

Trim the ends from zucchini.
Coarsely grate the zucchini.
Place in a colander and squeeze out as much excess moisture as possible.
Transfer to a bowl.
Stir in self-raising flour, onions, egg, parsley, spices and, salt.
Heat 2 tsp olive oil in a non-stick frying pan over medium-high heat.
Drop four 2-tablespoonful measures of zucchini mixture into pan.
Cook for 1 1/2 minutes each side or until golden and cooked through.
Transfer to a plate lined with paper towel.
Repeat with 2 tsp olive oil and remaining zucchini mixture.
Serve each fritter with 2 tbs salsa, 1 tbs sour cream and top with shredded cheese.