Ingredients
- 6 large zucchini, ends trimmed, coarsely grated
- 250g haloumi, coarsely grated
- 1 egg, lightly whisked
- 1 tablespoon olive oil
- Lemon wedges, to serve
- Rocket leaves, to serve
Dill yoghurt dressing
- 200g Tamar Valley Greek Style Yoghurt
- 2 tablespoons finely chopped dill
- 2 green onions, ends trimmed, thinly sliced
- 1 garlic clove, crushed
Method
- Step 1To make the dill yoghurt dressing, combine the yoghurt, dill, green onions and garlic in a small bowl. Taste and season with salt and pepper.
- Step 2Place zucchini in a sieve. Use your hands to squeeze any excess moisture from zucchini and place in a large bowl. Add haloumi and egg and stir to combine. Season with salt and pepper.
- Step 3Heat oil in a large non-stick frying pan over medium heat. Place 4 egg rings in the pan. Place 1/4 cup of zucchini mixture into each egg ring and use the back of a spatula to firmly press and flatten. Cook for 2 minutes each side or until golden brown and heated through. Transfer to a plate. Repeat for 2 more batches using remaining zucchini mixture to make a total of 12 fritters.
- Step 4Place the fritters among serving plates. Serve with dill yoghurt dressing, lemon wedges and rocket leaves, if desired.
- Vegetarian
Nutrition
1344 kj
Energy
20g
Fat Total
10g
Saturated Fat
20g
Protein
1865.52mg
Sodium
13g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
To vary the colour, use a combination of yellow and green zucchini, or either on its own. For a Greek twist, add capers and chopped green olives to the yoghurt.
Related Video
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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