Strain the grated zucchini in a sieve, squeezing out as much liquid as possible. I like to sprinkle over a generous pinch of salt at this stage and leave to drain while I prepare the rest of the ingredients then squeeze again so to remove excess liquid that would otherwise make the fritters soggy.

Combine the remaining ingredients in a mixing bowl, stirring to combine then fold through the strained zucchini. The mixture should be thick enough to hold its shape when dropped in the pan. Add extra flour if needed to thicken the mixture, adding 1 tablespoon at a time until the correct consistency is achieved.

Heat a heavy-based frying-pan over a moderate heat. When hot, add a little ghee or oil, swirling it around the pan until the base is evenly coated. Drop spoonfuls of batter into the pan. Cook until bubbles appear on the surface and the edges start to brown, then flip over and cook for a further 2-3 minutes until golden brown. Remove to a plate and cover with foil to keep warm. Repeat with the remaining mixture, adding extra oil to the pan between batches if needed. Serve with Zesty Yogurt Sauce.