Top and tail the zucchini, peel the onions. Grate using your preferred method- I use the food processor.
Combine the zucchini and onion in a colander. Place a bowl of water on top to press it. Leave for 20 minutes.
Combine the flour, cumin seed and ground coriander in a bowl.
Add the zucchini, onion and egg to the dry mixture. Combine the wet and dry, mixing thoroughly to avoid dry spots.
Heat 1.5 cups of oil in a deep saucepan.
Drop tablespoons of the mixture into the hot oil in batches. They won't stick to the bottom and will start to puff and brown.
Flip after 1 minute, keep turning until brown on all sides.
Drain on paper towel.
Chickpea/Besan Flour- is available from most supermarkets either with the flour or in the ethnic section. Or mill your own from dried chickpeas. Freezing: put them on a tray and freeze until solid. Then transfer to a container. Reheat in the oven from frozen.