Enjoy the afternoon sun with a cold drink and a plate piled with these delectable little fritters.
Makes: 20
INGREDIENTS
FRITTERS
2 cups grated zucchini
2/3 cup plain flour
1 teaspoon baking powder
3 large eggs, lightly beaten
1/4 cup finely chopped fresh mint, plus extra leaves to serve
1 teaspoon cumin seeds
1/2 teaspoon chilli flakes
250 grams haloumi, coarsely grated
3 tablespoons extra virgin olive oil
QUICK HERBY MAYO
1 cup Greek natural yoghurt
1/2 cup good-quality egg mayonnaise
2 cloves garlic
1/2 cup mint leaves
1 teaspoon finely grated lemon zest
sea salt and ground pepper
METHOD
MAYO: Put all the ingredients in a bowl and use a stick blender to blitz. Season with salt and pepper.
FRITTERS: Lay the grated zucchini down the middle of a clean tea towel. Roll up and squeeze to extract any excess moisture.
Whisk the flour and baking powder together in a large bowl. Add the eggs, mint, cumin and chilli flakes and stir to combine, then add the zucchini and haloumi and fold into a batter.
Heat the oil either in a large frying pan or on a barbecue hotplate and drop in 2–3 tablespoons of batter per fritter. Cook for a few minutes each side.
TO SERVE: Serve the fritters with a sprinkling of mint leaves and salt and the mayo on the side.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.