1. 30 minutes before starting: Shred zucchini and add 1/2 teaspoon salt and allow to sit. Before using in recipe, squeeze zucchini to drain the excess liquid. Alternatively, you can put the shredded zucchini and salt in a colander to drain.
2. Combine flour, salt, baking powder and spices together in one bowl and blend with a spoon or fork.
3. Add coconut milk a little at a time, using a fork to blend it with the dry mixture. If more liquid is necessary to make a sticky batter, add a little water at a time until the desired consistency is achieved.
4. Add the drained zucchini.
5. Mix together using your clean hands or a fork.
6. Heat the oil in a frying pan on the stove until a drop of water spits. If you have one, turn the fan on above the stove.
7. Drop a round tablespoon of batter in the pan. Drop several more (judging how many the pan can accommodate). Flatten the dough slightly.
8. Cook until brown on one side (perhaps 90 seconds) and then flip, repeat.
9. Remove to drain on a paper towel, piece of brown paper bag or a cotton absorbent cloth.
