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Zucchini fritters are always delicious. These ones are all the tastier for the inclusion of dill, haloumi and lemon. This recipe makes 45 appetisers, and is from the Australian publication 'finger food' by Murdoch Books. I am posting it here for the 2005 Zaar World Tour. If you want to serve these as a side dish rather than as an appetiser, or as one dish in a vegetarian meal, simply make them larger, and remember to adjust the cooking time.
- 300 g zucchini
- 4 spring onions, thinly sliced
- 200 g halloumi cheese, coarsely grated
- 1⁄4 cup plain flour
- 2 eggs
- 1 tablespoon fresh dill, plus sprigs, for garnish
- salt, to taste
- fresh ground black pepper, to taste
- 1⁄4 cup oil
- 1 lemon, cut into very thin slices, seeds removed
- 1⁄3 cup yoghurt, thick, creamy Greek-style preferred
- Coarsely grate the zucchini and squeeze out as much liquid as possible in your hands.
- Combine the zucchini with the spring onion, haloumi, flour, eggs and dill, and season well with salt and freshly ground black pepper.
- Heat the oil in a large, heavy-based, preferably non-stick pan, form fritters from the mixture (by using heaped teaspoons full of the mixture for each fritter), and cook in batches for 2 minutes each side, or until golden and firm; and drain on paper kitchen towels.
- Cut each slice of lemon into quarters or eighths, depending on the size of the lemons, so that one piece can be placed as a triangle on top of each fritter.
- Top each fritter with 1/2 a teaspoon of yoghurt, a triangular-shaped piece of lemon and a small sprig of dill.