Zucchini And Halloumi Fritters Recipes

ZUCCHINI & HALLOUMI FRITTERS

Steps:

• Working with a small batch a time, place grated zucchini in your hands and squeeze tight to remove excess liquid from the vegetable flesh. You can discard the juice or save it for a green smoothie. Add the squeezed, grated zucchini to a mixing bowl and add the rest of the ingredients, except for the flour. Mix well together, then add the flour and combine into a consistent batter.
• Heat a thin layer (about 1 tablespoon) of coconut oil in a large frying pan. Scoop a good tablespoon or two of the mixture and place it carefully in the pan in a round shape. Press it down slightly to form a flat pancake. Cook for about 4 minutes on each side over medium-high heat, until golden brown on each side.
• If making the chipotle aioli, place all ingredients in a blender or a food processor and whiz together until smooth. Alternatively, chop the sun-dried tomatoes finally and mix together with the other ingredients.

ZUCCHINI AND HALLOUMI FRITTERS

Steps:

• Coarsely grate the zucchini and squeeze out as much liquid as possible in your hands.
• Combine the zucchini with the spring onion, haloumi, flour, eggs and dill, and season well with salt and freshly ground black pepper.
• Heat the oil in a large, heavy-based, preferably non-stick pan, form fritters from the mixture (by using heaped teaspoons full of the mixture for each fritter), and cook in batches for 2 minutes each side, or until golden and firm; and drain on paper kitchen towels.
• Cut each slice of lemon into quarters or eighths, depending on the size of the lemons, so that one piece can be placed as a triangle on top of each fritter.
• Top each fritter with 1/2 a teaspoon of yoghurt, a triangular-shaped piece of lemon and a small sprig of dill.