Name: Zucchini, haloumi and preserved lemon fritters
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 2 large zucchini, coarsely grated; 1 red onion, coarsely grated; 2 tsp preserved lemon, finely chopped (see Notes); 2 tsp oregano; 150g haloumi, coarsely grated; 125.00 ml plain flour; 1 egg, lightly beaten; 82.50 ml Greek-style yoghurt; Small fresh coriander leaves, to serve

Zucchini, haloumi and preserved lemon fritters

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Tangy fritters with creamy haloumi and zesty preserved lemon.

Ingredients:

2 large zucchini, coarsely grated
1 red onion, coarsely grated
2 tsp preserved lemon, finely chopped (see Notes)
2 tsp oregano
150g haloumi, coarsely grated
125.00 ml plain flour
1 egg, lightly beaten
82.50 ml Greek-style yoghurt
Small fresh coriander leaves, to serve

Instructions:

Preheat your oven to 200C/180C fan-forced and prepare a baking tray lined with baking paper.
Squeeze grated zucchini and onion to remove liquid, then transfer to a bowl. Add preserved lemon, oregano, haloumi, flour, egg, salt, and pepper. Mix well.
Roll 16 heaped tablespoons of mixture into balls and place on a prepared tray. Flatten slightly with a fork and bake for 25 minutes, turning halfway through, until golden and firm. Allow to cool for 5 minutes.
Drizzle each fritter with a dollop of creamy yogurt, add a hint of pepper for a touch of spice, sprinkle with fresh coriander, and present elegantly.

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