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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.