This recipe is from Nicola Galloway’s book Feeding Little Tummies.
2-3 medium zucchini; roughly 3 cups grated, 2 tablespoons chopped parsley or coriander, 2 free-range eggs lightly beaten, sea salt and freshly cracked pepper, 50 g grated parmesan or crumbled feta, 2/3 cup flour, 1 tsp baking powder, butter for frying.
Place the grated zucchini in a sieve and squeeze out as much moisture as possible.
Combine with the remaining ingredients in a large mixing bowl. Set aside for 10 minutes to allow the starch in the flour to absorb the liquid.
Heat a heavy based fry pan on a moderate heat. Add a knob of butter, tipping pan to completely cover the base.
Once foaming drop spoonfuls of batter into the pan about 5 cm diameter. Cook until bubbles appear on the surface and they are golden around the edges. Flip over and cook for a further 3-4 minutes until golden brown.
Remove onto a plate (keeping warm in the oven if necessary) and repeat until all the mixture is cooked adding a little butter to the pan between batches. Serve with yogurt sauce.
Yogurt Sauce Mix 1 cup yogurt with 1 garlic clove, chopped, 1 teaspoon grainy mustard and 1 teaspoon finely chopped lemon zest. Season to taste.