Make the most of a glut of courgettes with these easy, speedy fritters made with halloumi and sesame seeds.
Serve with the delicious chilli honey drizzle.
INGREDIENTS
2 medium courgettes , grated
½ teaspoon sea salt , plus extra to serve
30g self-raising flour
20g rice or cornflour
2 tablespoons toasted sesame seeds
¼ teaspoon ground white pepper
2 teaspoons mint leaves , finely chopped
80g halloumi , grated
2 large eggs
2 spring onions , finely sliced
vegetable oil , for frying
Foe the chilli honey
2 tablespoons honey
½ teaspoon chilli flakes
2 lemons zested
METHOD
To make the chilli honey drizzle, warm the honey, 2 tablespoons water, chilli flakes and lemon zest in a small pan until bubbling and syrupy, about 3 mins.
Put the courgettes in a sieve. Allow to drain for 30 mins, then use your hands with a T
Towel to squeeze out the liquid – you want them as dry as possible.
Combine the flours, sesame seeds and pepper in a bowl. Add the mint, halloumi and courgette, and toss lightly to combine.
Crack in the eggs and use a fork to stir them into the mixture along with the spring onions. Stir until you have a thick batter.
Heat 1 tablespoon oil in a large, heavy-bottomed non-stick frying pan and swirl to coat the base.
Add 2 heaped tablespoons of the batter for each fritter, flattening them down with a spatula, and fry for a couple of minutes until golden.
Flip them over and press down with the spatula, then fry for another few minutes until golden and cooked all the way through.
Drain on kitchen paper and season with a few flakes of sea salt. Drizzle with the chilli honey to serve.
Original recipe BBC Good Food
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