Method

• Grate zucchini long side across grater or mandolin so you get long strips. Once grated, put into a bowl and sprinkle with the salt. Mix and then leave for 10 minutes. 
• Using a dry clean tea towel, bundle up the zucchini and squeeze out the water, then place back in the bowl. 
• Add eggs, coriander, spring onion and garlic clove—mix to combine. 
• Slowly add the flour and baking powder and the pinch of pepper to the mixture. It should be a thick wet mixture. If too dry, add touch of water. If too runny, add a little extra flour. 
• Heat about 2 Tbsp of oil in pan over medium heat.
• Scoop and place mixture onto the frying pan (I use a falafel scoop. An ice cream scoop is also a good option). Place about 3 or 4 mounds in the pan, flatten a little with a spatula to get nice round shape.
• Cook until bottom looks deep golden (approx. 2-3 mins). If it cooks too quickly, turn the temp down. Flip and cook the other side. 
• Repeat until you have used up all the batter. Place the cooked fritters in a warm oven until you finish cooking all the fritters.
• Serve immediately with a dipping sauce of your choice.