Serves 4
| 2 large zucchini, sliced in thin strips | ½ tsp cumin |
| spring onions, chopped | 1 tsp pilau seasoning |
| 1 cup breadcrumbs | 3-5 cardamon seeds |
| 1 cup all purpose flour |
1 tsp fenugreek seeds |
| 1 cup milk | ½ tsp red & black ground pepper |
| 2 eggs, beaten | course ground salt & pepper to taste |
Place the thin strips of zucchini in a tea towel to soak up excess moisture from zucchini. Fold the tea towel over, set aside and leave for an hour.
In a large bowl mix together the flour, breadcrumbs, pilau seasoning, cardamon seeds*, ground red & black pepper, cumin, coarsely ground salt & black pepper.
After the zucchini have been resting for an hour place into bowl with flour mixture. Add milk and beaten eggs, and mix thoroughly.
In a very hot frying pan add, at enough oil to cover the bottom of the pan and be about 1 cm high, sprinkle in the fenugreek seeds. Once the seeds start sizzling the oil is ready for the fritters.
Fry the fritters until golden and place in paper towel to soak excess oil.
Notes:
*if you really like the taste of cardamon, instead of just putting in the seeds, grind them with a mortar and pestle. The more you grind the seeds, the stronger the flavour will be.