1teaspoonHerbes de Provencefrench or italian seasoning
80g/ 2.8 oz corncanned, 5 heaped tablespoons
4tablespoonsflour40g / 1.4 oz
salt and pepperto taste, I added approx. ¾ teaspoon salt and 1/3 teaspoon pepper
Grate the zucchini on the large holes of a grater (or in a food processor). Mix with a teaspoon of salt, set aside for 10 minutes.
Meanwhile, prepare all the other ingredients.
When the water is released, place the zucchini in a kitchen towel / cheesecloth and wring out the water. You have to do it really well, the more water you squeeze out, the less flour you need to add - the fritters will be more delicate. I’ve got about 300g / 10.6 oz zucchini left! (you can discard the liquid).
Mix the zucchini with the remaining ingredients.
For cooking the fritters you have to use a non-stick pan (I used a pancake pan), as they‘re a bit fragile. Heat clarified butter in a pan. Scoop about 2 tablespoons of batter for each fritter. Flatten to a thickness of ¾ cm / 1/3 inch, even out the edges. Cook over medium heat, for a few minutes on each side, until golden. The easiest way to flip the fritters over, is with a silicone spatula, while simultaneously holding a fritter from the top with the convex side of the spoon.
Transfer to a plate lined with paper towels.
Fry the eggs in the same pan (you can cover the pan with a lid, this way the egg whites will set faster), you can also poach the eggs. The egg whites should be set, but the egg yolks still runny.
Serve the fritters with the fried eggs and plain yogurt on the side, sprinkle with lemon juice. Serve warm.