Name: Zucchini and halloumi fritters with chilli honey
Prep time: 15 min
Cook time: 8 min
Yield: 6–8 fritters
Ingredients: 2 medium zucchini, grated; ½ tsp sea salt, plus extra to serve; 30 g self-raising flour; 20 g rice flour or cornflour; 2 tbsp toasted sesame seeds; ¼ tsp ground white pepper; 2 tsp mint, finely chopped; 80 g halloumi, grated; 2 large eggs; 2 spring onions, finely sliced; Vegetable oil, for frying; 2 tbsp honey; ½ tsp pul biber or other chilli flakes; Zest of 2 lemons

Zucchini and halloumi fritters with chilli honey

The route to crisp fritters starts 30 minutes before mixing: salt two grated zucchini in a sieve, then squeeze them hard. The stated 15-minute preparation time and 8-minute cooking time do not include that draining interval.

Method

01
Tip the honey into a small saucepan with 2 tbsp water, the chilli flakes and lemon zest. Cook for about 3 minutes, until the mixture bubbles and thickens to a syrup.
02
Set the grated zucchini in a sieve, scatter over the salt and leave for 30 minutes. Use your hands to squeeze it as dry as possible.
03
Combine both flours with the sesame and white pepper. Add mint, halloumi and zucchini, then stir in the eggs and spring onions to form a thick batter.
04
Heat 1 tbsp vegetable oil in a heavy non-stick frying pan. Spoon in 2 heaped tablespoons of batter for each fritter and flatten it.
05
Fry for about 2 minutes, until golden underneath. Turn, press with a spatula and cook for a few more minutes, until golden and cooked through.
06
Transfer to kitchen paper, season with sea salt and drizzle over the chilli honey to serve.

Batter and browning cues

After squeezing, the zucchini should feel compact rather than releasing more liquid into the sieve.

A portion made from two heaped tablespoons of batter should hold as a thick mound before you flatten it in the pan.

Wait until the underside is clearly golden before turning the fritter, then press it lightly with a spatula.

Method

Batter and browning cues

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