Zucchini and haloumi fritters with lemon mayonnaise

AT A GLANCE

  • Serves 14 people

"The herbs make these simple fritters really interesting," says Hafner. "It's important to grate the zucchini at the last minute, or they will seep liquid and make the fritters soggy."

  • 2 zucchini (about 400gm), trimmed, coarsely grated
  • 250 gm haloumi, diced (I use Pittas)
  • 2 small eggs, lightly beaten
  • ¼ cup each (firmly packed) parsley, mint and dill, finely chopped
  • 80 ml (1/3 cup) olive oil
  • To serve: lemon wedges
  •  
  • Lemon mayonnaise
  • 1½ tbsp lemon juice and 2 gratings of rind
  • 2 egg yolks
  • 125 ml (½ cup) olive oil
  • 50 ml extra-virgin olive oil
01   For lemon mayonnaise, process lemon juice, rind and yolks in a food processor to combine. Gradually add oils in a thin stream until thick and emulsified, adding 1-2 tbsp water as mixture thickens. Season to taste and refrigerate (will keep for 2-3 days). Makes about 200ml.
02   Combine zucchini and haloumi in a bowl, add eggs, herbs and a pinch of salt, and mix well.
03   Heat 1 tbsp oil in a frying pan over medium-high heat, add heaped tablespoonfuls of zucchini mixture in batches and fry, turning occasionally and adding extra oil with each batch, until golden (3-4 minutes). Drain on absorbent paper, then serve warm with lemon wedges and lemon mayonnaise.

Topics:

ZUCCHINI, DILL, DRINK SUGGESTION, SNACK, PARSLEY, AUTUMN, MINT, HALOUMI, EGGS, CHEFS' RECIPES, LEMONS, ITALIAN

Recipe:

BRIGITTE HAFNER AND DANIEL WHELAN

Photography:

JOHN LAURIE

Styling:

LISA FEATHERBY

Drinking Suggestion:

RIESLING OR ETNA BIANCO. , suggested by JAMES BROADWAY

FEATURED IN

Mar 2014

Mar 2014

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