Method

• Place a piece of muslin in a sieve and put the sieve over a bowl Mix together the yoghurt and salt and then put into the muslin Place in a refrigerator for 24-48 hours
• It will become a soft cheese consistency and can then be eaten as is or in this recipe flavoured and used as a dip for the fritters
• Keep the whey for future use, it is a good alternative to buttermilk Flavour the labneh by adding salt and pepper to taste, lemon zest and chopped basil Grate the zucchini and place into a clean tea towel
• Squeeze as much liquid out of the zucchini as possible Put the zucchini, finely diced garlic and egg in a bowl and whisk together with a fork
• Add the flour, salt, pepper and basil Heat a fry pan on a moderate heat with some olive oil, drop spoonfuls of the fritter mix in and cook until starting to brown on the bottom and set on the top before flipping over and cooking till brown on the other s
• Serve warm or cold with the labneh dipping sauce