I like to make these fritters really small and serve them as a side dish for lunch or dinner.
They are fabulous with tomatoes and basil and also a yoghurt garlic dipping sauce.
- 650g zucchini (courgettes)
- 1/2 teaspoon salt
- 200g halloumi cheese, finely chopped
- 4 spring onions, finely sliced
- 1 clove garlic, finely chopped
- 1 teaspoon finely grated lemon zest
- 1 tablespoon finely chopped dill
- 1/2 cup flour
- 2 eggs, lightly whisked
Top and tail the zucchini and then grate into a colander.
Sprinkle with salt and leave to sit for at least 30 minutes before pressing firmly to drain off any excess liquid. Tip the zucchini into a clean tea towel and twist tightly to remove as much liquid as possible.
Combine the zucchini, halloumi, spring onion, garlic, lemon, dill and flour in a mixing bowl. Add the eggs and gently mix to combine.
Heat a film of oil in a large frying pan over a medium heat.
Once the oil is hot drop large teaspoonfuls of mixture into the oil and cook, turning at times, until golden all over and cooked through.