| Prep Time | 30 minutes |
| Servings | serves |
Ingredients
- 2 cups Peas thawed
- 2 Zucchini
- 180 grams Haloumi grated, try other cheese such as Feta or Pecorino if preferred
- 1/3 cup Mint Leaves finely diced
- 1 Brown Onion halved and finely sliced
- 3/4 cup Plain Flour
- 2 Eggs lightly beaten
- 1 Lemon zested + Lemon wedges to serve
- 1 tablespoon Dill + Dill sprigs to serve
- Salt and Pepper
- Canola Oil for shallow light frying
- Aioli to serve
Ingredients
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Instructions
- Grate the zucchini into a sieve and leave to sweat for 10 minutes.
- Combine flour and eggs in a large mixing bowl and mix until smooth.
- Using your hands squeeze the excess moisture from the zucchini and place into the mixing bowl.
- Add Peas, haloumi, onion, mint, dill and lemon zest to mixing bowl and stir well to combine. Season with salt and pepper.
- Add enough canola oil to a frying pan to come 5 mm up the side of the pan and heat over medium heat. Spoon 2 level tablespoons batter into pan, spreading slightly with a spatula. Repeat to fill pan, allowing room for the fritters to spread. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel and repeat with remaining mixture.
- Scatter fritters on a serving plate, top with fresh dill sprigs and serve with lemon wedges and aioli.
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