Zucchini and Haloumi Fritters

These delicious zucchini and haloumi fritters can be cooked up and stored in the freezer to be reheated whenever hunger strikes. The added Diced Capsicum brings extra colour and flavour to these satisfying snacks. Now, when snack time rolls around, it’s nice to know you’ve got something to reach for other than a bag of potato chips!

Ingredients

1 Diced Capsicum

300g zucchini

4 spring onions, thinly sliced

200g haloumi cheese, coarsely grated

¼ cup plain flour

2 eggs

1 tbsp chopped dill, plus extra sprigs, to garnish

¼ cup olive oil

1 lemon, cut into thin wedges

⅓ cup Greek yoghurt

Method 

Coarsely grate the zucchini then, using your hands, squeeze out as much liquid as possible.

Combine the zucchini capsicum with the spring onion, haloumi, flour, eggs and dill.

Season well with salt and freshly ground black pepper.

Heat the oil in a large heavy-based frying pan.

Drop heaped tbsp of mixture into the pan and cook, in batches, for 2 minutes each side, or until golden and firm.

Drain on paper towels, then transfer to a low oven to keep warm while cooking the remaining fritters.

Serve the fritters immediately with yoghurt, a piece of lemon and a small sprig of dill.

Tips

Ensure your oil is not too hot when cooking the fritters, otherwise they will burn on the outside and remain uncooked on the inside. A medium heat is best.