Ingredients

• 20g butter
• 2 zucchini, trimmed, finely chopped
• 1 cup (150g) frozen peas
• 1/2 cup (75g) plain flour
• 1 egg, lightly whisked
• 1/3 cup (80ml) milk
• 200g haloumi, finely chopped
• 2 green onions, trimmed, thinly sliced
• 2 tablespoons finely chopped dill
• Light olive oil, to shallow fry
• Dill sprigs, to serve
• Tamar Valley Greek Style Yoghurt, to serve
• Lemon wedges, to serve

Method

• Step 1 Melt the butter in a medium frying pan over high heat. Add the zucchini and cook, stirring, for 2 minutes or until just tender. Add the peas and cook for a further 1 minute or until heated through. Remove from heat and set aside to cool slightly.
• Step 2 Place the flour in a large bowl. Add the egg and milk and stir until well combined and smooth. Add the zucchini mixture, haloumi, green onions and dill and stir to combine. Season with salt and pepper.
• Step 3 Heat oil in a large non-stick frying pan over medium heat. Spoon three 1/4-cupfuls of mixture around the pan, allowing room for spreading. Cook for 2 minutes or until fritters are golden. Use a spatula to turn. Cook for a further 1 minute or until cooked through. Transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining mixture.
• Step 4 Place the fritters on serving plates. Sprinkle with dill sprigs. Serve immediately with yoghurt and lemon wedges, if desired.