3 medium zucchini coarsely grated (500g)
1 tsp salt
180 g packet haloumi coarsely grated
2 green spring onions thinly sliced
2 tblsps chopped fresh parsley
½ cup self-raising flour (80 g)
ground black pepper to taste
⅓ cup olive oil (80 mls)
6 cherry tomatoes halved
1 packet rocket to serve
½ cup creme fraiche to serve
¼ cup chilli jam to serve
- Combine zucchini and salt in a sieve over a large bowl. Stand for 15 minutes. Squeeze out any excess moisture.
- Combine in a large bowl with haloumi, onions, parsley, flour and eggs. Season with pepper.
- Heat 1 tblsp oil in a large non-stick frying pan. Add ¼ cup of the zucchini mixture into pan. Repeat to make three fritters. Place one tomato half, cut-side facing up, in the centre of each fritter. Cook for about 3 to 4 minutes on each side, or until golden brown and cooked. Drain on absorbent kitchen paper. Remove. Repeat with remaining oil, zucchini mixture and tomatoes to make 12 fritters.
- Serve warm fritters with rocket, creme fraiche and chilli jam.