• Grate the courgette/zucchini and finely chop the spring onions and herbs.
  3 medium Zucchini
• Squeeze the excess liquid out of the grated zucchini in a clean teatowel or robust paper towels.
  3 medium Zucchini
• In a bowl add the flour and seasonings. Mix.
  65 g plain flour
• Add the courgette, vegan feta, spring onions, parsley, chilli & salt & mix to combine.
  3 medium Zucchini, 4 spring onions, 3 tablespoon fresh parsley, 3 tablespoon fresh dill, ½ teaspoon chilli flakes, pinch salt, 150 g vegan feta
• Add the flax seed mix bit by bit and stir very well until a thick batter forms. Add a little extra water, or flour as needed to make the mix cohesive.
  3 tablespoon ground flax seeds mixed with ⅓ cup water., extra water or plant milk in case the batter isn't wet enough

If Pan Frying

• Heat the oil in a large frying pan, then dollop in big tablespoon fulls. I like to do 5 or so at a time.
  2 tablespoon Olive oil
• Once a bit of a crust has formed, squish with a spatula & cook a bit longer.
• Flip & cook on the other side.
• Drain on paper towels & cook the next batch.
• Eat while warm.. Squabble over the last one!

If Air Frying

• Heat your air fryer to 180°C/350°F and set it to 15 minutes
• Lay out as many fritters as you can without them touching in the air fryer. (How many depends on your fryer)
• Brush or spray a little olive oil over the fritters and cover both sides.
• Air fry for up to 15 minutes or until crispy.