Ingredients

• 2/3 cup (100g) self-raising flour
• 2 eggs
• 1/2 cup (125ml) milk
• 4 large zucchini, coarsely grated
• 200g haloumi, coarsely grated
• 1/2 cup finely shredded mint
• 1 tbs olive oil
• Tamar Valley Greek Style Yoghurt, to serve
• Lemon wedges, to serve

Roasted tomato and avocado salsa

• 250g grape tomatoes
• 1 tbs olive oil
• 1 tbs red white vinegar
• 1 ripe avocado, stone removed, peeled, coarsely chopped
• 1/4 cup small mint leaves
• 1/4 cup small basil leaves

Method

• Step 1 To make the roasted tomato and avocado salsa, preheat oven to 180C. Line a baking tray with baking paper. Place tomatoes on the lined tray, drizzle with oil and vinegar. Season with salt and pepper. Bake for 10 minutes or until tomatoes begin to wilt. Remove from oven and set aside to cool.
• Step 2 Place flour in a large bowl. Make a well in the centre. Whisk milk and egg together in a jug. Add egg mixture to flour. Whisk to combine.
• Step 3 Use your hands to squeeze excess liquid from zucchini. Add to the batter with the haloumi and mint. Stir to combine.
• Step 4 Heat oil in a frying pan over medium heat. Spoon four 1/4-cupfuls of batter around the edge of the pan. Cook for 2-3 minutes each side or until golden brown and cooked through. Repeat in 2 more batches with remaining batter.
• Step 5 Combine roasted tomato, avocado, mint and basil in a small bowl.
• Step 6 Divide fritters among serving plates. Serve with tomato salsa, yoghurt and lemon wedges.