Preheat the oven to 100'C fan forced. Line a baking tray and reserve to the side.
Take the zucchini and grate quite coarsely, place in a colander and generously sprinkle with salt flakes. Rest over a bowl to drain for 15-20min.
In a med-small frypan, add a nob of butter and a small drizzle of olive oil to prevent the butter from burning. Dice the garlic and lightly sauté till soft. Remove the garlic and leave the butter and oil in the pan. Slice the mushrooms and add back to the heat on medium. Season with salt and pepper. These will take about 10 mins to reduce down and soak all the delicious oil. Once cooked, turn the heat low to keep warm while finishing the fritters.
The zucchini should have stripped quite a lot of moisture so far, using your hands and the colander, give the zucchini a good squeeze to remove any additional liquid. In a large bowl add the zucchini, spring onion, sautéed garlic, cumin, chilli, zest, eggs and diced parsley. Give it a good mix with a fork to break up all the ingredients. Add the flour and mix well in zigzag patterns to aerate the mix. It should resemble a thin, eggy pancake texture.
Using a ladle, pour about half a cup of the mix in the hot oil and spread out to about 20cm round. You should be able to fit 2 side by side in the pan. Cook for approx. 1-2mins each side till browned. If you find the edges are burning sooner, turn the oil down slightly as you want the centres to cook and not dry out.
Once cooked, drain and place on a backing tray into the warm oven. Continue with the remainder of the batter till used and all are now in the oven. It should produce 12 medium fritters.
Return the mushrooms to a medium heat, add the baby spinach and stir through to wilt and turn off the heat.
To serve; stack 3 of the fritters in a plate, top with the mushrooms and spinach, a good heaped spoon of labneh. Garnish with some fresh parsley leaves, spring onion, sprinkle of labneh and lemon cheeks.
NOTES
Lupin flour can be found at most health food stores, alternates to use can be besan/chickpea flour or plain flour.
When you place the fritters in the oven, avoid stacking them as you do not want them to sweat and go soggy.
