Golden Crispy Zucchini Fritters

Put grated zucchini in a bowl and add a pinch of salt. Leave for 10 minutes so the salt starts extracting the moisture.

Meanwhile, whisk egg, stock, ground coriander and a good pinch of salt and pepper in a large bowl until well combined. Add half of the self-raising flour and whisk until there are no lumps. Add remaining flour and again, whisk until smooth.

Now would be a good time to spend 1–2 minutes squeezing as much liquid out of the zucchini as possible. Add to the fritter batter along with parsley and stir through.

Get some kitchen paper on a plate ready. Preheat a large, preferably nonstick pan on medium-high heat. Once pan is nice and hot, add half of oil, then add about 2 tablespoons of batter per fritter. Fry zucchini fritters for about 2–3 minutes on each side.

Transfer fritters onto kitchen paper and continue with remaining batter and oil. Serve straight away and enjoy.