Herby Courgette and Halloumi Fritters

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Step 1.

Coarsely grate your courgette, then place in a bowl and sprinkle over a good pinch of salt. Leave for 20 minutes to draw out the moisture, then squeeze out the excess liquid through a sieve in the sink.

Step 2.

Coarsely grate your halloumi and roughly chop your parsley and dill.

Step 3.

In a large bowl, add your courgette, halloumi, chopped parsley and dill, gram flour, baking powder, egg, chilli powder and a pinch of salt. Stir to combine with a wooden spoon until you have a very thick batter.

Step 4.

In a large frying pan, heat a really good glug of vegetable oil over a medium heat. Take a scoop of your batter with a metal spoon and help to shape it with a second spoon - it should be shaped like a small rugby ball.

Step 5.

Gently lower into the oil and fry for a few minutes on each side until crisp and golden, turning to ensure the fritters cook evenly and all the way through.

Step 6.

Serve with some tzatziki whilst still hot and crisp.

Make sure you salt your courgettes liberally for the best texture and seasoning. Combined with the halloumi, you shouldn't need to add extra salt to the batter.

200g Courgettes
150g Halloumi
Bunch of Parsley
Bunch of Dill
100g Gram Flour
1 Tsp Baking Powder
Pinch of Chilli Powder
1 Egg
Tzatziki, To Serve
Salt
Vegetable Oil