Zucchini fritters with pesto and egg | Women's Weekly Food

Ingredients

• Pesto
• 2 tablespoons finely grated parmesan
• 2 teaspoons pine nuts
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 1 cup firmly packed fresh basil leaves
• 3 medium_piece zucchini (360g)
• 1 1/2 teaspoon salt
• 4 eggs
• 1/3 cup loosely packed fresh basil leaves, chopped finely
• 1/2 cup (90g) rice flour
• 1/3 cup (80ml) water
• cooking oil spray
• 3/4 cup (210g) greek-style yoghurt
• 1/3 cup loosely packed fresh small basil leaves