Name: Zucchini and haloumi fritters with lemon mayonnaise
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 14
Ingredients: 2 zucchini (about 400gm), trimmed, coarsely grated; 250 gm haloumi, diced (I use Pittas); 2 small eggs, lightly beaten; ¼ cup each (firmly packed) parsley, mint and dill, finely chopped; 80 ml (1/3 cup) olive oil; To serve: lemon wedges; Lemon mayonnaise; 1½ tbsp lemon juice and 2 gratings of rind; 2 egg yolks; 125 ml (½ cup) olive oil; 50 ml extra-virgin olive oil

Zucchini and haloumi fritters with lemon mayonnaise

Australian Gourmet Traveller recipe for zucchini and haloumi fritters with lemon mayonnaise.

Serves 14

Prep

30M

Cook

15M

Total

45M

“The herbs make these simple fritters really interesting,” says Hafner. “It’s important to grate the zucchini at the last minute, or they will seep liquid and make the fritters soggy.”

Ingredients

2 zucchini (about 400gm), trimmed, coarsely grated

250 gm haloumi, diced (I use Pittas)

2 small eggs, lightly beaten

¼ cup each (firmly packed) parsley, mint and dill, finely chopped

80 ml (1/3 cup) olive oil

To serve: lemon wedges

Lemon mayonnaise

1½ tbsp lemon juice and 2 gratings of rind

2 egg yolks

125 ml (½ cup) olive oil

50 ml extra-virgin olive oil

Method

1.For lemon mayonnaise, process lemon juice, rind and yolks in a food processor to combine. Gradually add oils in a thin stream until thick and emulsified, adding 1-2 tbsp water as mixture thickens. Season to taste and refrigerate (will keep for 2-3 days). Makes about 200ml.

2.Combine zucchini and haloumi in a bowl, add eggs, herbs and a pinch of salt, and mix well.

3.Heat 1 tbsp oil in a frying pan over medium-high heat, add heaped tablespoonfuls of zucchini mixture in batches and fry, turning occasionally and adding extra oil with each batch, until golden (3-4 minutes). Drain on absorbent paper, then serve warm with lemon wedges and lemon mayonnaise.