Courgette and halloumi fritters

4-6 servings Prep: 10 mins, Cooking: 20 mins

By Food24 January 09 2020
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Ingredients (16)

620 g courgettes — grated
100 g flour — self-raising
50 g flour — plain
250 g halloumi
1 pinch dried chilli flakes
1 tsp salt
2 eggs — lightly beaten
1/2 cup fresh dill — chopped
1 Tbs olive oil — extra virgin
200 g sugar snap peas
50 g beetroot — juliened to serve
spinach to baby gem lettuce, to serve
green goddess dressing
1/2 bunch fresh mint and dill
1/2 lemon — juice only
120 g sour cream
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Place the colander into a bowl and coarsely grate the zucchini into the colander. Add the salt and set aside for 15 minutes, then squeeze to remove extra moisture. In a separate bowl, add the grated zucchini, flours, eggs, chilli flakes and dill, mix to combine. 

In a frying pan, heat the olive oil for a shallow fry on a medium heat. In batches, spoon in a heaped tablespoon of the fritter mixture and fry for 3-4 minutes on either side, drain on kitchen paper and keep warm. 

Plate fritters with the lettuce/spinach, beetroot and sugar snaps, season with salt and pepper and drizzle with olive oil. Top with a poached egg or two. 

In a blender, blitz together the yoghurt, sour cream, mint and dill until combined. Drizzle over the fritters and salad. 

Reprinted with permission from Dominique Solomon.


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