Last Sunday i met up with a friend for a quiet picnic at Fitzroy gardens. Amongst proscuitto wrapped asparagus, bruschetta, soggy cannoli and a bottle of red, sat these fritters. I'm thinking he must have liked these, because they were the only dish that was pretty much polished off.
The lemon and dill really pick up the flavors in these fritters and make the dish alot lighter and fresher than your standard zucchini fritter.
- 300gm zucchini, seeds removed, and then grated
- 200gm haloumi cheese, grated, available at the supermarket near the feta.
- 1 onion, grated
- 1/2 cup plain flour
- 1 tbs fresh, chopped dill
- 2 eggs
- 2 tsp lemon zest
- Oil for frying
Squeeze as much excess liquid from the zucchini as possible.
Place in a large bowl with the onion,lemon zest, haloumi, dill and eggs.
Mix through, and then add the flour and stir until well combined.
Add a bit more flour if needed though the mix should be kind of goopy.
spoon the mixture onto a floured baking tray in heaped tablespoon sized balls.
Cover with cling wrap and refrigerate for 1-2 hours to help firm.
Heat enough oil in a frying pan on medium heat to come about 2cm up the sides.
Add the fritters, a few at a time, and cook about 2 minutes on each side until golden.
Transfer to a plate covered with paper towel to drain.
Serve warm, with sea salt and aioli.