1 large zucchini, coarsely grated 1/2 small onion, very finely minced 1 egg, whisked *optional, for vegan replace with 1 tbsp Nuttelex, melted 1cup flour 1/4 tsp ground cumin 1/4 tsp ground coriander 1/2 tsp salt, more if preferred Pinch chilli flakes *optional 1 Tbsp Nuttelex for pan frying fritters 2 limes, juice of 1, 1 finely sliced to serve Fresh herbs to serve
Grate zucchini using a handheld box grater into a very large bowl lined with paper towel or a clean kitchen cloth. Squeeze out excess moisture from the grated zucchini. Remove and discard paper towel or kitchen cloth. Return grated zucchini to the bowl.
Add egg or melted Nuttelex, flour, minced onion, ground cumin, ground coriander, salt and chilli flakes, if using. Add more flour if the mix is too wet, it should resemble lumpy pancake batter. Allow the batter to rest for around 15 minutes before frying.
Heat a large, heavy-based frypan with Nuttelex. Drop teaspoon-sized balls of batter into the pan and press down lightly to shape into even rounds.
Fry fritters for a few minutes either side. Remove from pan and rest on paper towels to cool slightly before threading through onto individual bamboo skewers to resemble a lollypop
Serve with a squeeze of lime and a scattering of fresh herbs.