Recipe extracted from The Shared Table by Clare Scrine.
These fritters are a really quick and easy way to escape a routine toast-based brekkie. They’re delicious served with sour cream and chutney, with chilli sauce, on their own, or as part of a brunch spread—however you like! I love them with eggs, rocket (arugula), avocado and hollandaise sauce. They’re even pretty good cold the next day.
Makes about 15 fritters
3 medium zucchini, grated
250 g haloumi, grated
½ bunch dill, chopped
½ bunch mint, chopped
3 spring onions, finely chopped
zest of 1 lemon
1 tbsp lemon juice
3 eggs, whisked
100 g (2/3 cup) self-raising flour
1 tsp salt
100–200 ml olive oil, for pan-frying
*Make these gluten free by using gluten free flour.
Herby Haloumi & Zucchini Fritters Method
- Put all the grated zucchini in a colander. Sprinkle liberally with salt and let it sit for 10 minutes.
- Rinse the salt off, then squeeze all the water out of the zucchini; this is essential for crispy fritters. Pat dry with a clean cloth.
- Transfer the zucchini to a bowl and add all the remaining ingredients, except the cooking oil. Stir well to combine.
- Heat a large frying pan with a big glug of olive oil, enough to cover the pan by at least 5 mm. Once the oil is sizzling hot, add the fritter mixture in heaped tablespoon quantities.
- Allow each fritter to fry until golden brown underneath (about 1–2 minutes), then flip. Press them down slightly to ensure the middle is cooking. Reduce the heat and cook for a further 2–3 minutes. Transfer to a plate.
- The fritters are best served fresh and hot, but are easily brought back to life in a frying pan or warm oven once chilled.
Note: I grate the zucchini and haloumi using the grating attachment of a food processor, which makes it incredibly easy. A box grater will do fine, though.
