"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."
2zucchini (about 400gm), trimmed, coarsely grated250 gmhaloumi, diced (I use Pittas)2small eggs, lightly beaten¼ cup each(firmly packed) parsley, mint and dill, finely chopped80 ml(1/3 cup) olive oilTo serve:lemon wedgesLemon mayonnaise1½ tbsplemon juice and 2 gratings of rind2egg yolks125 ml(½ cup) olive oil50 mlextra-virgin olive oil
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.
Combine zucchini and haloumi in a bowl, add eggs, herbs and a pinch of salt, and mix well.
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.