SERVES 2 (MAKES 4 LARGE FRITTERS)
Who says zucchini is boring? We’ve made these fritters in our Sprout kids class, and the students
absolutely loved them. The haloumi makes these so moreish! Any leftover fritters refrigerate
well, and make a great lunch to take to work the following day.
2 zucchini (courgettes)
80 g (2¾ oz/½ cup) grated haloumi cheese
3 spring onions (scallions), ends removed, thinly sliced on an angle
3 tablespoons chopped flat-leaf (Italian) parsley
1 free-range egg, lightly beaten
2 tablespoons plain (all-purpose) flour
2 tablespoons olive oil
1. Coarsely grate the zucchini onto a piece of paper towel then squeeze out any excess moisture.
Add to a large bowl with all the other ingredients, except the olive oil, and mix together. Once everything has come together, use your clean hands to form four fritters slightly smaller than the palm of your hand. Place these on a lined baking tray or large plate then refrigerate for 15–30 minutes to help them firm up slightly.
2. Preheat a large non-stick frying pan over a high heat, add the olive oil and cook the fritters in
batches. Fry until golden on both sides then serve immediately.
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