5 free range eggs
3/4 tsp baharat or rasa el hanout (middle eastern spice mix)
1.5tsp murray river salt flakes
1/2 cup self raising flour
1/2 cup chopped parsley
1/4 cup chopped mint
1.5 cups grated zucchini
1/4 cup finely diced red onion
200 g crumbled meredith goats fetta
a few rashers of good quality bacon (istra, little pig)
Crack eggs into a bowl. Add garlic, baharat, salt, flour, herbs, zucchini and red onion and mix until just combined (otherwise the mix will become tough and chewy).
Heat a pan on a low to moderate heat. Add 1 tablespoon of olive oil and drop in 2 heaped tablespoons of mix, repeating until you have 3-4 fritters in the pan.
Cook for 3 minutes then flip and cook for a further 3 minutes. repeat until all the mix is used up.
I like to serve 3 per person with crumbled goats fetta and watercress in between the layers.
To make it ultra awesome nothing beats some rashers of little pig bacon in between the fritters as well.