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125 g gluten-free flour
5 ml baking powder
3 medium sized zucchini, grated
60 g LANCEWOOD® White Cheddar, grated
LANCEWOOD® Double Cream Plain Yoghurt, for serving
Place the flour, baking powder, zucchini, egg and cheese in a mixing bowl and mix until well combined. Divide the mixture evenly into six portions and shape into fritters. Heat up a non-stick pan (drizzle oil into pan – optional) and lightly fry for 4 – 6 minutes or until golden. Flip and repeat on the other side. Serve with fresh herbs and a dollop of yoghurt.
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