We love having halloumi on hand in the warmer months for quick, easy meals. This is a great zucchini recipe that will serve four people for a fresh, summery lunch.
20g butter
2 zucchinis, trimmed and finely chopped
1 cup frozen peas
½ cup plain flour
1 egg, lightly whisked
1/3 cup milk
200g halloumi, finely chopped
2 spring onions, trimmed and thinly sliced
1 packet Farro dill, finely chopped
Olive oil (for shallow frying)
To garnish:
Sprigs of dill
Greek-style yoghurt
Lemon wedges
Melt the butter in a medium-sized frying pan over high heat. Add the zucchini and cook, stirring for 2 mins or until just tender. Add the peas and cook for a further 1 min or until heated through. Remove from the heat and set aside to cool slightly
Place the flour in a large bowl. Add the egg and milk and stir until well combined and smooth. Add the zucchini mixture, halloumi, peas, spring onions and chopped dill and stir to combine. Season with salt and pepper
Heat the olive oil in a non-stick frying pan over medium heat. Pour 3 times ¼-cups of the mixture into the pan to make individual fritters. Spread slightly, allowing room for the fritters to spread. Cook for 2 mins or until the fritters are golden. Use the spatula to turn them and cook for a further 1 min on this side, or until cooked through. Transfer to a plate lined with paper towels. Repeat with the remaining mixture
To serve: Place the fritters on serving plates and sprinkle with dill sprigs. Serve immediately with yoghurt and lemon wedges, as desired, on the side