Courgette and Halloumi Fritters
Published in Finger Foods
Lovely snack food, but also may be eaten as a light vegetarian lunch with crusty bread and a mixed salad.
Ingredients:
- 300 g courgettes, topped, tailed
- 4 spring onions, thinly sliced
- 200 g halloumi cheese, coarsely grated
- 30 g flour
- 2 eggs
- 1 tbl chopped fresh dill
- 6o ml oil
- 1 small lemon, very thinly sliced, for garnish
- dill sprigs for garnish
- 1/3 cup very thick Greek yoghurt
Preparation:
- Coarsely grate the courgettes and squeeze out as much liquid from them as possible – the best way to do this is to wrap them in a clean dishcloth and wring them out.
- Combine the courgettes with the spring onions, cheese, eggs and chopped dill.
- Season with salt and freshly ground or cracked black pepper – be careful with the salt as the halloumi as pretty salty.
- Heat the oil in a large frying pan. Form fritters, using heaped teaspoons of the batter, and cook for about 2 minutes on each side or until golden brown. Drain on paper towels.
- Serve with a small dollop of yoghurt on each fritter, garnished with a quarter of a lemon slice and a small sprig of dill.
Notes:
- Make the fritter batter and cook it immediately – it cannot be held as it gets very watery. Thte fritter may be cooked and served a few hours later.
Makes about 45 tiny fritters – or fewer larger ones: depends how you are servmg them : the choice is yours.
