Haloumi, dill and zucchini fritters
6 (900g) zucchinis, trimmed
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 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.
Tightly squeeze handfuls of grated zucchini to remove excess moisture, then add to haloumi mixture. Stir until well combined and season with pepper.
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.