Warning. These are ridiculously good and they will not last long. Which isn’t all that surprising seeing they feature two crowd favourites – chicken and haloumi. Which, when combined with zucchini, fresh herbs and a little lemon, really do zing. —Pepper Passport
zucchini, grated & water removed
brown onion, peeled & diced
dill, finely chopped
mint, finely chopped
rind of one lemon
salt and pepper
In This Recipe
Preheat oven to 190 degrees celsius and line a large baking tray.
In a large bowl mix together all ingredients thoroughly and season well with pepper.
Place a non stick fry pan over medium heat and add enough cooking oil to finely coat the bottom.
Generously place heaped tablespoons of the mixture in the oil. Repeat 4 – 5 more times. Cook each fritter until golden (about 1 minute) and then carefully turn. Once both sides are seared transfer fritters to the baking tray. Repeat until all mixture has been used.
Transfer baking tray to the over and cook for between 10 & 15 minutes. The cooking time depends on the size of your fritters. Check they’re cooked by pressing down with your finger – they should be firm, and offer little resistance in the middle.
Season finished fritters with sea salt and serve with a garlic yoghurt sauce.