Zucchini, Dill and Haloumi Fritters – thank you Belinda Jeffery

Vegetable fritters with a tiny crumble of oozy cheese are always a great option for dinner on a hot summer night or easy lunch. Mint can easily be substituted for dill if you prefer. We love Belinda Jeffery's beautiful books - filled with recipes bursting with produce from her Northern New South Wales haven – inspiring, nutritious and utterly delicious.  If you are travelling through the NorthernTweed area be sure to pop into the township of Uki and lovely Handmade Uki shop at Uki Buttery is filled with handcrafts and artisan temptations.  Cheers!  Colleen.  
ps. sorry - so delicious - fritters were eaten before I had a chance to take a photo - next time!

Zucchini from our garden. Feed Your Inner Cook 

Preparation           10 - 15 minutes

Cooking                 10 minutes

Makes approx.       12 fritters – enough for 3 or 4 depending on salad accompaniment

Ingredients

Splash olive oil

500 gram zucchini – coarsely grated and remove excess moisture

2 eggs – lightly beaten

1 lemon – reserve wedges to serve but you need the zest for recipe

3 tablespoons finely chopped dill

1 clove garlic – crushed

1 teaspoon Sea Salt

 Lots of freshly ground black pepper

2 tablespoons freshly grated good parmesan

½ cup plain flour – sifted.  NB will be added bit at a time to avoid lumps

50 gram Haloumi (or feta or goat’s cheese) crumbled – this is added during cooking process

Yoghurt and Dill Sauce

1 cup thick Greek-style yoghurt

2 tablespoons finely chopped Dill - or mint if you are not a Dill fan

Sea salt to taste

Garnish

Lemon wedges

Extra dill sprigs

Black olives

Side salad or tomatoes

Method

First make the sauce – stir the herbs and salt into the yoghurt, cover and refrigerate.

In a large bowl – combine the beaten eggs, lemon zest, dill garlic, salt, pepper and parmesan.

Stir in the grated zucchini

Using a fork thoroughly stir through the flour.  Add in 3 or 4 batches to avoid lumps.

On medium - heat a splash of oil in a frypan

Spoon approx. 2 tablespoons of zucchini batter per fritter onto the frypan. They spread slightly.  NB.  Reserve some of the batter as you will be spooning a little over to cover the cheese later.

Cook approx. 2-3 minutes until pale golden on base.

While each fritter is cooking gently make a little hollow in the top and pop in a little of the crumbled cheese into each fritter.

Spoon a little of the reserved batter over each fritter to cover then turn them over and cook until this side is golden.

Remove and allow to drain on paper towel.

Serve with your choice of a salad along with black olives, ripe tomato wedges, herb garnish and lemon wedges.  Crusty bread would be fine too.

Enjoy!   Colleen