AT A GLANCE
"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."
|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.|
RIESLING OR ETNA BIANCO. , suggested by JAMES BROADWAY