| 1. |
Grate cucumber-zucchini (skin on) and onion (peeled) on the coarse teeth of your grater into a bowl large enough to hold the whole fritter mix. |
| 2. |
Sprinkle the salt on top of the grated vegetables and stir through then give everything a squish. |
| 3. |
Let the vegetable mixture rest for 5-10 minutes to become juicy. |
| 4. |
Mix together the flour and baking powder until no lumps, then spoon over the top of the vegetable mixture and mix through very well. |
| 5. |
Beat the egg well and add to the mixture which should resemble pancake batter. |
| 6. |
If mixture is too dry, add a little water and if too wet, add some flour. |
| 7. |
Heat the oil in a pan and once it starts to bubble, add the mixture one tablespoon at a time. |
| 8. |
Turn the fritters when bubbles break through the top then once both sides are cooked, remove the fritters onto a plate lined with kitchen paper. |
