This is a great, zucchini recipe that will serve 4 people for an easy lunch. Halloumi is a must have in the fridge for summer dishes.
Melt the butter in a medium-sized frying pan over high heat. Add the zucchini and cook, stirring for 2 mins or until just tender. Add the peas and cook for a further 1 min or until heated through. Remove from the heat and set aside to cool slightly.
Place the flour in a large bowl. Add the egg and milk and stir until well combined and smooth. Add the zucchini mixture, halloumi, peas, spring onions and chopped dill and stir to combine. Season with salt and pepper.
Heat the olive oil in a non-stick frying pan over medium heat. Pour 3 times ¼-cups of the mixture into the pan to make individual fritters. Spread slightly, allowing room for the fritters to spread. Cook for 2 mins or until the fritters are golden. Use the spatula to turn them and cook for a further 1 min on this side, or until cooked through. Transfer to a plate lined with paper towels. Repeat with the remaining mixture.
Place the fritters on serving plates and sprinkle with dill sprigs. Serve immediately with yoghurt and lemon wedges, as desired, on the side.
2 zucchinis, trimmed and finely chopped
1 cup frozen peas
½ cup plain flour
1 egg, lightly whisked
1/3 cup milk
200g Zany Zeus halloumi, finely chopped
2 spring onions, trimmed and thinly sliced
1 packet Farro dill, finely chopped
Olive oil (for shallow frying)
Sprigs of dill