"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."
- 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
- 1½ tbsp lemon juice and 2 gratings of rind
- 2 egg yolks
- 125 ml (½ cup) olive oil
- 50 ml extra-virgin olive oil
- 1For 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.
- 2Combine zucchini and haloumi in a bowl, add eggs, herbs and a pinch of salt, and mix well.
- 3Heat 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.
Drink Suggestion: Riesling or Etna Bianco. Drink suggestion by James Broadway
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