Zucchini and Halloumi Fritters

, from Issue #70. December, 2016
Photography by Josh Griggs.
Zucchini and Halloumi Fritters

Who doesn’t love a fritter? These little morsels have pockets of squeaky halloumi cheese nestled in each lightly spiced patty and get topped with a cooling yoghurt dip. 

Serves: 16 fritters


6 medium zucchini, julienned or coarsely grated
1 teaspoon sea salt
2 teaspoons cumin seeds, toasted
2 spring onions, very finely sliced
¼ cup mint leaves, finely chopped
2 cloves garlic, crushed
¼ teaspoon chilli flakes
150 grams halloumi, cut into small dice
1 large egg, size 7
¼ cup plain flour
2 tablespoons rice flour
sea salt and ground pepper
To serve
Yoghurt and Fresh Tomato Sauce, recipe below

Yoghurt and Fresh Tomato Sauce
¾ cup thick plain yoghurt
2 medium vine tomatoes, diced
1 clove garlic, crushed
finely grated zest 1 lemon
½ teaspoon ground cumin
2 tablespoons chopped herbs (use dill, mint or basil)
sea salt and ground pepper



Put the zucchini in a colander and toss through the teaspoon of salt. Leave to drain for 15 minutes. Place in a clean tea towel then roll up and squeeze out all the liquid. 

Place in a large bowl and add all the remaining ingredients, stirring to combine well. Season well with salt and pepper.

Cook spoonfuls of the mixture on a lightly greased barbecue flatplate until lightly golden and cooked through. Serve with the following yoghurt sauce or just a squeeze of lemon juice,
if desired. 

Yoghurt and Fresh Tomato Sauce

Put the yoghurt in a bowl and stir through the remaining ingredients. Season with salt and pepper.