Julia Busuttil Nishimura's zucchini and halloumi fritters

Fritters are such a delicious way to eat vegetables and these zucchini patties are no exception. They are perfect for lunch in spring and summer and the mixture can be doubled if you happen to have a zucchini glut from the garden. The halloumi adds a nice saltiness while the garlic yoghurt is both refreshing and texturally pleasing when eaten alongside the hot crunchy fritters. Tip: once you combine the grated zucchini with the other ingredients, work rather quickly to fry them. As the mixture sits, the zucchini will begin to release liquid again.

INGREDIENTS

• 450g (about 3) zucchini
• 100g halloumi, coarsely grated
• 2 eschalots (French shallots), finely chopped
• handful dill fronds, finely chopped, plus extra to serve (or parsley or coriander)
• ½ tsp dried mint
• 60g plain flour
• 1 egg, lightly beaten
• extra virgin olive oil, for frying
• sea salt and black pepper
• lemon wedges, to serve

Garlic yoghurt

• 200g full-fat natural yoghurt
• 1 small garlic clove, finely grated
• 1 tbsp extra virgin olive oil
• sea salt and black pepper

METHOD

1. For the garlic yoghurt, combine the ingredients in a bowl and season to taste. Set aside.
2. Grate the zucchini on the coarse side of a box grater and place in a colander with a good pinch of salt. Toss to coat and allow to sit for 10 minutes. Squeeze the excess liquid from the zucchini and dry it thoroughly on absorbent paper or a clean tea towel. Transfer to a large bowl along with the halloumi, shallots, dill, dried mint, flour and egg. Season with black pepper and a touch of salt and gently mix to combine.
3. Heat some olive oil in a frying pan over a medium-high heat and place heaped tablespoons of the mixture into the oil. Cook the fritters in batches, so as not to overcrowd the pan, until golden (around 2 minutes). Flip, gently flatten and cook on the other side for another 2 minutes or until golden. Transfer to absorbent paper to drain. Repeat with the remaining mixture, wiping the pan clean and adding more oil as needed. Season with sea salt and serve the fritters hot with the garlic yoghurt, extra dill fronds and lemon wedges.

Makes about 18 small fritters

This recipe is from episode six of Good Food Kitchen season 2, screening on 9Now.