4 tbsp spelt flour (or other flour, you may have to adjust this quantity 1 tbsp more or less to get the right consistency of batter)
salt, thyme (you can also add some pepper if you use it, I don't)
oil for frying
Preparation
Start by grating zucchini in a large mixing bowl and removing the excess water by using a kitchen towel.
Add all other ingredients and stir well until all combined.
Heat neutral coconut oil or other oil you use in a frying pan and once it's heated, put about 2 tbsp of batter per each fritter. Fry them 3-4 minutes on each side until golden brown.
Place them on a kitchen towel to remove the excess oil and serve warm.
Note: You can also store them in the fridge over night and they will still be good the following day and eaten at room temperature.
Recipe by Travelling oven at https://www.travellingoven.com/2016/01/zucchini-corn-fritters/