Cooking Instructions
1.
Place the
grated courgettes (2)
on a clean tea towel and squeeze out any excess moisture. Add the
flour (75 g)
to a bowl with a generous pinch of salt and pepper. Stir in the courgettes,
mint (1 g)
,
salad onions (2)
,
sesame seeds (9 g)
and
halloumi (80 g)
. Crack in the
eggs (2)
and stir to combine with a fork.
2.
Swirl the
smoked paprika (3 g)
and
chilli powder (1 g)
through the
yogurt (70 g)
and set aside.
3.
Heat a splash of olive oil in a large non-stick frying pan over a medium heat. Drop in 1 tbsp batter for each fritter, flattening down slightly with a spatula. Fry for 2 minutes on each side, or until golden. Keep warm in the oven while you fry the rest of the batter.
4.
Serve the cooked fritters with the harissa yogurt dip and a green salad if you like.