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Ingredients

500g zucchini, trimmed
250g pkt haloumi
1 brown onion, trimmed, peeled
Peanut oil, to deep-fry
1/4 cup chopped fresh mint leaves
1 egg
150g (1 cup) self-raising flour
Sea salt flakes, to serve
Ground cumin, to serve
Fresh mint leaves, to serve
Tzatziki dip, to serve

Method

Step 1 Use a food processor or a box grater to coarsely grate the zucchini, haloumi and onion. Transfer to a large bowl. Stir in the mint. Make a well in the centre and add the egg. Lightly whisk the egg. Add the flour and stir well to combine.
Step 2 Pour enough oil to come one-third up the side of a wok. Place over high heat. Heat to 170C on a cook’s thermometer. Use hands to shape 1/3 cup zucchini mixture into a fritter. Add to the oil. Repeat to make 3 more fritters. Deep-fry the fritters, turning halfway, for 4 minutes or until fritters are golden and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining mixture to make 12 fritters.
Step 3 Transfer the fritters to a serving platter. Sprinkle with sea salt flakes and cumin. Top with mint leaves. Serve with tzatziki.

Speedy zucchini and haloumi fritters

How to make Speedy zucchini and haloumi fritters

Ingredients

Method