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Zucchini and haloumi fritters

A recipe from the Good Food collection.

Zucchini and haloumi fritters
Zucchini and haloumi fritters


  • 300 g zucchini
  • 4 spring onions, thinly sliced
  • 200 g haloumi cheese, coarsely grated
  • ¼ cup (30 g) plain flour
  • 2 eggs
  • 1 tablespoon chopped fresh dill, plus sprigs, to garnish
  • ¼ cup (60 ml) oil
  • 1 lemon, cut into very thin slices, seeds removed
  • ⅓ cup (90 g) thick Greek-style yoghurt


1. Coarsely grate the zucchini and squeeze out as much liquid as possible in your hands or in a clean tea towel. Combine the zucchini with the spring onion, haloumi, flour, eggs and dill. Season well with salt and cracked black pepper.

2. Heat the oil in a large heavy-based frying pan. Form fritters (using heaped teaspoons of the mixture) and cook in batches for 2 minutes each side, or until golden and firm. Drain on crumpled paper towels.

3. Cut each slice of lemon into quarters or eighths, depending on the size, to make small triangles. 4 Top each fritter with ½ teaspoon yoghurt, a piece of lemon and a small sprig of dill.

Main ingredient:
Zucchini, Cheese

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