- 225g halloumi, grated
- 2 zucchinis, grated
- 1 egg, beaten
- 1 dl/0.4 cups flour
- 2 scallions, finely chopped
- 2 garlic cloves, finely chopped
- ½ dl/0.2 cups panko breadcrumbs
- ½ tsp chili flakes
- small handful of parsley, chopped
- salt and pepper to taste
- vegetable oil for cooking
- 1 ½ dl/0.6 cups Greek yoghurt
- 1 small garlic clove, finely chopped
- handful of fresh mint, chopped
- ½ tsp honey
- ½ lemon, juiced
Fresh chili, finely chopped (if you like it hot, that is, if not, skip the chili)
To make your yoghurt dip, mix yoghurt, lemon juice, honey, finely chopped garlic and chopped fresh mint in a bowl and place in the fridge.
Wash and coarsely grate your zucchini. Toss the grated zucchini with a pinch of salt and leave to drain in a strainer for 10 minutes.
Use your hands to squeeze out as much moisture as possible from the grated zucchini.
Mince the garlic cloves and finely chop scallions and parsley. Place all ingredients in a big bowl together with the drained zucchini.
Grate halloumi and add to the zucchini mixture. Add one egg, flour, panko breadcrumbs, chili flakes and salt and pepper to taste (remember that the halloumi is quite salty in itself). Mix well and leave to sit for 10 minutes before shaping the mixture into palm-sized fritters.
Cook your halloumi and zucchini fritters in a heated pan with a tablespoon of vegetable oil until golden on both sides.
Serve with mint yoghurt, fresh chili and a squeeze of lemon.