Grate zucchini and add it to a large mixing bowl. Add salt and mix in and leave standing for 10 minutes. The salt will slowly draw out the water from the zucchini.
After 10 minutes squeeze out excess water with your hands. Place squeezed zucchini in a separate bowl and discard the water.
Add in flour, spices, nutritional yeast and, parsley, dill and chopped spring onions.
Now add in melted butter – it should now be a batter like consistency. If your batter is too wet still, add in more flour.
Heat the frying pan, add oil and warm up.
Scoop batter onto pan in even sized amounts – fry and flatten about 3 minutes each side and nicely browned.
Serve immediately with vegan sour cream and garnish to serve. Enjoy!
