Fresh and delicious, these fritters are the perfect weekend lunch or light weeknight dinner – and we all know halloumi makes everything better.

Recipes Callum Hann | Photographs Brendan Homan | Styling Natalie Homan

Zucchini & halloumi fritters with tomato salad and herb yoghurt
serves 4

2 zucchinis
½ cup grated halloumi
3 spring onions, ends removed, thinly sliced on an angle
3 tbsp parsley, chopped
1 egg, lightly beaten
2 tbsp plain flour
2 tbsp olive oil
tomato salad and herb yoghurt
2 punnets cherry tomatoes, halved
⅓ cup kalamata olives, pitted
½ bunch of mint, leaves picked
1 lemon, zest and juice of
pinch of salt
⅔ cup Greek yoghurt
1 clove garlic, finely grated

To make fritters, grate zucchinis onto a piece of paper towel and squeeze out any excess moisture. Add to a large bowl with other fritter ingredients. Mix together and form ¼ cup portions into fritters. Refrigerate for 15-30 minutes or until firmed slightly. Heat oil in a large frying pan over a medium heat. Add fritters and cook for 2-3 minutes on each side or until golden and cooked through. Remove from the pan and keep warm while cooking remaining mixture.

Meanwhile, combine tomatoes, olives, half the mint, half the lemon juice and salt in a small bowl. Toss to coat.

Finely chop remaining mint leaves. Combine mint, yoghurt, garlic, lemon zest and remaining juice in a small bowl.

To serve, divide zucchini fritters between serving plates. Top with tomato salad and herbed yoghurt.

 

This recipe first appeared in the April 2021 issue of SALIFE magazine.