Name: Courgette and halloumi fritters with a chilli yogurt dip
Total time: 1200 s
Yield: 4
Ingredients: 2 courgette; 75 gram self-raising flour; 2 teaspoon mint; 2 salad onion; 1 tablespoon sesame seeds; 80 gram Cypriot halloumi; 2 egg; 1 1/2 teaspoon smoked paprika; 1/2 teaspoon chilli powder; 4 tablespoon natural yogurt

Step 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.

Step 2

Swirl the smoked paprika (3 g) and chilli powder (1 g) through the yogurt (70 g) and set aside.

Step 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.

Step 4

Serve the cooked fritters with the harissa yogurt dip and a green salad if you like.

Courgette and halloumi fritters with a chilli yogurt dip

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