1 small hand full fresh dill chopped or 1 teaspoon dried dill
1 small hand full parsley
Instructions
Place several folded napkins in the bottom of a colander. Grate the zucchini into the colander on top of the paper towels. Let drain for about five to ten minutes and then squeeze the excess water out.
In a deep mixing bowl, mix the eggs, salt, and paprika. Add in the dill and parsley. Mix well. Add the zucchini and the flour and baking powder and mix thoroughly.
Heat ½ cup olive oil in a frying pan. Test a little drop of the batter to make sure your oil is hot enough It should sizzle.
When hot enough, use a large serving spoon to drop the batter into the oil. You do not want them to be too thick, so flatten slightly with your spoon. Fry on one side about 3-4 minutes, flip and fry until golden brown about 4 minutes more. Serve with garlic yogurt.
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2013/01/zucchini-versatile-vegetable-extraordinaire.html