Grate the zucchini and place in a clean dish towel or a nut bag. Squeeze to remove as much excess water as you can. *SEE NOTE 4
Add the zucchini, parsley, mint, lemon zest and egg to a large mixing bowl and stir until combined.
Sprinkle the flour into the bowl and stir until just incorporated. The batter will be quite thick (see pictures above).Season to taste (do not add salt if serving to baby / young child)
Scoop a 1/4 cup of the mixture, form into a pattie shape around 1cm (1/3 inch) thick. Repeat to make seven - eight patties.
Heat oil in a frying pan over medium heat. Place half the fritters in the pan and cook for approx 3 mins on each side (adjusting the temperature if browning too quickly). Repeat with the remaining fritters.
The egg can be replaced with a Flax Egg. If fritter mixture is very dry add 1/2 - 1 tbsp of the zucchini juice to the mixture.
Replace flour with chickpea flour. I have also trialled with almond flour but the result wasn't as good. If using almond flour you will need to add another egg to help bind.
You can use oil of choice. The amount of oil needed will depend on pan used, with non-stick pans requiring less oil.
It is important to squeeze as much liquid out as possible or your fritters will be soggy. Save the juice and add it to sauces/smoothies etc!
Nutritional information is a rough guide only, calculated using an online nutrition calculator.