Pictured: Zucchini and Haloumi FrittersA lovely starter to any meal, or a nibble for a cocktail party or a great kids meal – haloumi being especially high in calcium and a way to sneak in some veg. Make sure the fritters aren’t too large, take the time to make lots of small ones as the texture won’t work so well if they are large – they need to cook through well. They are best served straight away as the haloumi can become tough, but they do warm well in the oven.
300g zucchini, coarsely grated – about 3 -4 depending on size
1 small brown onion/4 spring onions- finely chopped
200g haloumi, coarsely grated
¼ cup plain flour
2 eggs
1 tbsp fresh dill or 2 tsp dried dill
¼ cup oil for frying
To serve – lemon slices and Greek plain yoghurt
Lay the grated zucchini into a colander and squeeze out as much liquid as you can – I place a tea towel or some paper towels over it to help.
Combine zucchini with onion, haloumi, flour, eggs and dill – season with some fresh pepper.
In a large frying pan, heat the oil and spoon heaped teaspoons, or pikelet-sized amounts into the pan – let brown and cook well for 2 minutes or so before flipping over to cook the other side – the heat should not be too high so they have time to cook through and be golden and firm, without browning too much. Drain on paper towels.
Serve with yoghurt and lemon slices
Makes 40