More Great Recipes: Vegetable

Haloumi, dill and zucchini fritters

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Member since 2016

Serves 4 | Prep Time 10 | Cook Time 20


6 (900g) zucchinis, trimmed
200g haloumi
120g (1/2 cup) fresh ricotta
75g (1/2 cup) self-raising flour
40g (1/4 cup) polenta
2 spring onions, thinly sliced
1/4 cup chopped dill
1 egg
1 lemon, zested
Vegetable oil, to shallow-fry
Lemon wedges, to serve

Preheat oven to 150°C. Coarsely grate zucchinis, then place in a sieve over a bowl and toss with 1 teaspoon sea salt. Coarsely grate haloumi and place in a separate bowl with ricotta, flour, polenta, onions, dill, egg and lemon zest.

Step 2

Tightly squeeze handfuls of grated zucchini to remove excess moisture, then add to haloumi mixture. Stir until well combined and season with pepper.

Step 3

Heat 2cm oil in a large frying pan over medium heat. Drop 6 heaped tablespoons of mixture into the pan, flatten them and fry for 2 minutes or until golden underneath. Turn fritters over and fry for a further 2 minutes or until golden and cooked through. Drain on paper towel, transfer to an oven tray and keep warm. Repeat with the remaining mixture in 3 more batches. Serve with lemon wedges.

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