Mix the chicken Salt Rocks with the courgettes & leave for half an hour, then squeeze excess liquid from the courgettes with your hands.
1 teaspoon Baking Powder
1 Cup Corn Flour
Chicken Salt Rocks
100gm feta diced
Handful of parsley chopped
Zest of 1 Lemon
Beat the eggs until fluffy, then gently fold in the corn flour & baking powder until just mixed, then add another good grind of Chicken Salt Rocks, the feta, parsley & the lemon zest, mix everything together until combined.
Shallow fry large spoonfuls of the fritter mixture in a little canola oil in a large frying pan.
Fry each fritter for approximately 3-4 minutes each side until golden brown.