Mexican Zucchini Fritters

• 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

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

zucchini, flour, purple onion, egg, fresh parsley, cumin, ground coriander, ground turmeric, sweet paprika, salt, olive oil, salsa, sour cream, cheese

Taken from www.food.com/recipe/mexican-zucchini-fritters-461080 (may not work)