1.To make pesto; blend or process ingredients until mixture forms a paste; season to taste. Transfer mixture to a small bowl; cover surface with plastic wrap. (Makes about ½ cup).
2.Coarsely grate zucchini, place in a medium sieve over a medium bowl. Add salt, toss to combine; stand 15 minutes. Squeeze out excess moisture.
3.Separate 2 eggs. Combine zucchini, 2 egg yolks, basil, flour and the water in a medium bowl; season.
4.Beat 2 egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg white into zucchini mixture.
5.Heat a large non-stick frying pan over medium heat; spray lightly with cooking oil spray. Cook level tablespoons of fritters, in batches, for 2 minutes each side or until browned and cooked through. Spray with more oil as needed. Drain fritters on paper towel; cover to keep warm.
6.Meanwhile, place remaining eggs in a medium saucepan, cover with cold water; bring to the boil. Boil for 2 minutes; remove immediately and refresh under cold water. Peel eggs, quarter lengthways, then slice each quarter in half crossways.
7.Serve fritters, topped with a spoonful of yoghurt and pesto, a piece of egg and a small basil leaf.
Salting the zucchini draws out excess moisture. Some salt will remain after you squeeze out this moisture, so season the fritters lightly. Chop the basil for the fritters just before using as it will start to blacken. The fritters and pesto can be made a day ahead; refrigerate in separate airtight containers. To reheat fritters, place on an oven tray in a 100°C (80°C fan-forced) oven for 10 minutes or until warmed through. Substitutes; use grated carrot instead of the zucchini. You won’t need to salt it in step 1.