Zucchini and Haloumi Fritters

I’m going to have to be careful or this blog might become know as “the zucchini blog”! Once again this is a great recipe to use up the glut of zucchini’s that are around this time of year, but even if don’t have them “coming out of your ears” like us, it is worth trying anyway, as it is simply delicious. If you don’t have time to make the green goddess dressing to go along side, a nice dollop of yoghurt is delicious and a squeeze of lemon. Recipe is adapted from one found on the delicious website.

Ingredients

• 650gm zucchini (one really big or 5 small sized), coarsely grated
• 250gm haloumi, coarsely grated
• 2/3 cup self-raising flour
• 1/3 cup plain flour
• 2 eggs, lightly beaten
• 1/2 cup chopped coriander (or soft herb of your choice)
• Pinch of dried chilli flakes
• Oil to fry fritters (I use a mix of rice bran and olive oil)

Green Goddess Dressing

• One bunch of herbs (can be a mix of whatever you like/have), leaves picked – these are from our garden
• Juice of 1/2 a lemon
• 1/2 cup sour cream
• 1/2 cup thick natural yoghurt

Let’s get started! Grate the zucchini and place in a colander set over a bowl and stir through 1 tsp salt. Set aside for 15 minutes. Don’t be tempted to skip this step, it is important, not only does it season the zucchini it helps remove the excess water.

In the mean time grate the haloumi.

Wash dry and chop the herb of your choice. I like coriander but you could use dill, mint, parsley, basil or a mix of what you have.

Squeeze out the zucchini in batches to remove excess water and place in a mixing bowl. Look at how much is left….

Add to the mixing bowl the haloumi, flours, eggs, herbs and chilli.

Mix well. It will look like there isn’t enough liquid but it will come together.

Heat 1/2cm of oil in a non-stick frypan over medium heat. In batches spoon 1/4 cup zucchini mixture per fritter into the pan and flatten slightly with a spatula.

Cook for 3- 4 minutes each side until golden. I find it easiest to turn them over with two spatulas to prevent oil splashing all over me and the cooktop.

Drain on paper towel and continue with the next batch. You can keep the fritters warm in a low oven if you are eating them straight away.

For the dressing, place all the ingredients in a food processor, season and whiz until smooth. Who loves their NutriBullet?

These fritters are so versatile, they can be eaten for breakfast with an egg, bacon optional, or for a light lunch or dinner with the dressing or yoghurt and a leaf salad. You could even make them smaller and serve as a vegetarian finger food. So many options! If you do decide to try them out please leave me a comment. Sheryl x