Makes about 15 fritters · gluten-free option, leftovers friendly, freezer friendly.
These fritters are a really quick and easy way to escape a routine toast-based brekkie. They’re delicious served with sour cream and chutney, with chilli sauce, on their own, or as part of a brunch spread—however you like! I love them with eggs, rocket (arugula), avocado and hollandaise sauce. They’re even pretty good cold the next day.
3 medium zucchini, grated
250 g haloumi, grated
½ bunch dill, chopped
½ bunch mint, chopped
3 spring onions, finely chopped
zest of 1 lemon
1 tbsp lemon juice
3 eggs, whisked
100 g (2/3 cup) self-raising flour (or gluten-free flour)
1 tsp salt
100–200 ml olive oil, for pan-frying
Put all the grated zucchini in a colander. Sprinkle liberally with salt and let it sit for 10 minutes.
Rinse the salt off, then squeeze all the water out of the zucchini; this is essential for crispy fritters. Pat dry with a clean cloth.
Transfer the zucchini to a bowl and add all the remaining ingredients, except the cooking oil. Stir well to combine.
Heat a large frying pan with a big glug of olive oil, enough to cover the pan by at least 5 mm. Once the oil is sizzling hot, add the fritter mixture in heaped tablespoon quantities.
Allow each fritter to fry until golden brown underneath (about 1–2 minutes), then flip. Press them down slightly to ensure the middle is cooking. Reduce the heat and cook for a further 2–3 minutes. Transfer to a plate.
The fritters are best served fresh and hot, but are easily brought back to life in a frying pan or warm oven once chilled.
Note: I grate the zucchini and haloumi using the grating attachment of a food processor, which makes it incredibly easy. A box grater will do fine, though.
This recipe is shared with permission from The Shared Table by Clare Scrine, published by Smith Street Books. Photography © Savannah van der Niet.