Delicious zucchini and haloumi fritters. A super easy and delicious meal made in minutes!
Ingredients (makes around 9 good sized fritters) 20g butter 6 zucchini, trimmed, finely chopped 1 cup of spinach (optional) 1 cup plain flour 2 eggs, lightly whisked 2/3 cup milk 200g haloumi, cut into bite sized squares 3-4 cloves of Ananda garlic finely diced 4 tbs finely chopped dill Light olive oil, to shallow fry Dill sprigs, to serve Greek-style yoghurt, to serve Lemon wedges, to serve
Method 1. Melt the butter in a medium frying pan over high heat. Add the zucchini and cook, stirring, for 3 minutes or until just tender. Add the garlic and spinach and cook for a further 2-3 minutes. Remove from heat and set aside to cool slightly. 2. Place the flour in a large bowl. Add the eggs and milk and stir until well combined and smooth. Add the zucchini mixture, haloumi, and dill and stir to combine. Season with salt and pepper. 3. Heat oil in a large non-stick frying pan over medium heat. Spoon three 1/4-cupfuls of mixture around the pan, allowing room for spreading. Cook for 2 minutes or until fritters are golden. Use a spatula to turn. Cook for a further 1 minute or until cooked through. Transfer to a plate lined with paper towel and keep warm in the oven until all your fritters are cooked. 4. Place the fritters on serving plates. Sprinkle with dill sprigs. Serve immediately with yoghurt and lemon wedges, if desired. 5. I also put together a lovely garden salad with a mixture of our salad greens (variety of lettuce, mustard leaves, rocket and added some fresh tomatoes, radish and home pickled olives and tossed with a homemade dressing).