Zucchini and Halloumi Fritters

Instructions

• 1

  Assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and shred the zucchini. Transfer to a large sieve, add the salt and toss to combine. Set aside for 10 minutes to draw out excess moisture. Meanwhile, continue to the next step.

• 2

  Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the onions, mint, garlic and lemon zest and process until finely chopped, scraping down the side as needed. Add the eggs and process to combine.

• 3

  Remove the S-blade and assemble the processor with the grey spindle and yellow reversible shredder, with the fine side up in the bowl and grate the halloumi directly over the egg mixture. Transfer the mixture to a large mixing bowl.

• 4

  Firmly squeeze the zucchini to remove as much liquid as possible, then add to the halloumi mixture. Mix well to combine. Add the flour, baking powder and pepper and fold gently until just combined.

• 5

  Place a large frying pan over medium-high heat and add a little of the oil. Spoon 2 tablespoons of the zucchini mixture per fritter into the pan, flattening slightly. Cook in batches for 2 to 3 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate and repeat with the remaining mixture.

• 6

  Serve the fritters warm with tomato chutney or yogurt.