n n n n Put the grated zucchini in a bowl and add a pinch of salt. Leave for 10 minutes so the salt starts extracting the moisture.n n n n n n Meanwhile, whisk the egg, the stock, the ground coriander and a good pinch of salt and pepper in a large bowl until well combined.n n n n n n Then, add half of your self-raising flour and whisk until there are no lumps. Add the other half of your flour and again, whisk until smooth.n n n n n n Now would be a good time to spend 1-2 minutes squeezing as much liquid out of the zucchini as possible. Then, add it to the fritter batter along with your parsley and stir through.n n n n n n Get some kitchen paper on a plate ready.n n n n n n Pre-heat a large, preferably non-stick pan on medium-high heat. Once the pan is nice and hot, add your canola oil, then add about 2 tablespoons of batter per fritter. Fry your zucchini fritters for about 2-3 minutes on each side.n n n n n n Transfer the fritters onto kitchen paper, then continue to fry the rest of your fritters until all your batter is used up. Add more oil if you need to. n n n n n n Serve straight away and enjoy.n n nnn  n