Pea, zucchini and halloumi fritters

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.

Prep:
10 minutes
Cook:
15 minutes
Serves:
10-12 fritters

Ingredients

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

Method

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