Grate the zucchini into a large mixing bowl with the larger end of a cheese grater.

Try to remove as much of the zucchini juices out as possible from the zucchini by squeezing the zucchini with your hands over a sieve or the more elegant way to do this is with a cheesecloth or kitchen towel (if you have one). Otherwise you will have soggy fritters and no one likes soggy fritters.

Pour your corn, mixed herbs, spring onions, or any seasoning you wish into the mixing bowl.

Mix your beated eggs in.

Mix your flour in. This is your fritter batter!

Heat your pan up to medium high heat with cooking oil of your choice (I prefer sunflower oil because it’s not as greasy).

Pour even scoops of batter into different sections of your heated pan. Using an ice cream scooper to pour in your batter makes things a bit easier. After pouring into the pan, press down the mixture a bit so the batter clumps together and are more flat and even.

Cook for around 4-5 mins on each side of the fritters or until golden brown and flip over. Be patient and wait till they are cooked on one side before flipping over or else they will crumble apart. Very similar like cooking pancakes.

You can serve your fritters with or without the sauce. Both options are as delicious!

Mix the greek yoghurt, honey, minced garlic clove, salt, and pepper together.

Squeeze the lime in. And that’s your sauce!