Zucchini Frittercakes

Ingredients:
3 small or 2 medium sized zucchini (I used 1 extra extra large crazy zucchini. I should have taken a photo. Grrr. Now it's gone.)
2 large eggs
1/2 a red onion, diced into small squares
A handful of freshly chopped parsley
1 teaspoon of tumeric powder
1 teaspoon of coriander powder
1 cup of all-purpose flour
salt and pepper to taste (Unfortunately, I like a lot of salt so don't listen to my measurements and do your thing.)
1 teaspoon of chili flakes
Vegetable oil


Directions:
Preheat your oven to 150 degrees Celsius. Grate the zucchini into a bowl using a large grater. No itsy-bitsy Microplane graters/shavers here. Stir in the diced onions, chopped parsley and eggs.

Add the flour, coriander powder, turmeric powder, salt, pepper and chili flakes. For those of you who haven't used turmeric before, don't be scared of it.

It's a wonderful wonderful things sometimes, but other times... not so much, especially if you add too much. Mix the batter and do a little dance for extra magic. If the batter gets too thin from the liquid in the zucchini, add tablespoon by tablespoon of flour until you get that soft and gloopy consistency you're looking for. Soft and gloopy! Very gross actually but the yumminess is worth the gloopiness.

Heat a large pan over medium heat and then add a small splash of vegetable oil to it. Drop heaping tablespoons of batter into the pan and press down on each sizzly pancake. Cook the frittery pancakes for about 2 minutes on each side, until browned or... blackened sometimes, because that happens to the best of us. Place them on a sheet pan and keep them warm in the oven. Repeat until all the batter is used. Serve hot please.

Dip ingredients:
1 yoghurt cup
1/2 teaspoon of mint
1/2 teaspoon garlic powder
salt
Place the yoghurt in your serving bowl. Add the mint, garlic powder and salt and mix.