Name: Zucchini and haloumi fritters with dill yoghurt dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Cuisine: lebanese
Ingredients: 6 large zucchini, ends trimmed, coarsely grated; 250g haloumi, coarsely grated; 1 egg, lightly whisked; 18.20 gm olive oil; Lemon wedges, to serve; Rocket leaves, to serve; 200g Greek Style Yoghurt; 40.00 ml finely chopped dill; 2 green onions, ends trimmed, thinly sliced; 1 garlic clove, crushed

Zucchini and haloumi fritters with dill yoghurt dressing

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Ingredients:

6 large zucchini, ends trimmed, coarsely grated
250g haloumi, coarsely grated
1 egg, lightly whisked
18.20 gm olive oil
Lemon wedges, to serve
Rocket leaves, to serve
200g Greek Style Yoghurt
40.00 ml finely chopped dill
2 green onions, ends trimmed, thinly sliced

Instructions:

Make the dill yogurt dressing by mixing together yogurt, dill, green onions, and garlic in a small bowl. Season with salt and pepper to taste.
Rinse zucchini and wring out any moisture over a sieve. Transfer to a large bowl. Mix in haloumi and egg until well combined. Season generously with salt and pepper.
1. Heat oil in a large non-stick frying pan over medium heat. Place 4 egg rings in the pan and fill each with 1/4 cup of zucchini mixture, pressing down firmly with a spatula. Cook each side for 2 minutes until golden brown and cooked through. Transfer to a plate, then repeat for 2 more batches to yield 12 flavorful zucchini fritters.
Arrange the fritters on serving plates and enjoy with a side of dill yogurt dressing, lemon wedges, and rocket leaves, if preferred.

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