1.
Place zucchini in a bowl and sprinkle with 1 tsp salt. Combine well and set aside for 30 minutes, then strain off excess liquid and discard. Return the zucchini to the bowl with the onion, garlic, parsley, mint, dill and 2 beaten eggs, and combine well. Add the flour and stir to combine. Fold in the goat’s cheese and ricotta without overmixing – it‘s nice to have big chunks.
2.
Heat 1 tbs oil in a large non-stick frypan over medium heat. Using 1/4 cup (60ml) batter for each fritter, add 4 fritters to pan and cook for 2 minutes or until golden. Flip and cook for a further 2 minutes or until cooked through. Repeat with remaining oil and batter. (If you like crispier fritters, place in a preheated 180°C oven for an extra 5 minutes after frying.)
3.
Serve fritters layered with salmon and topped with the poached eggs. Garnish with the extra dill sprigs.