Zucchini, halloumi & mint fritters w/ harissa yoghurt

With the silly season well and truly upon us, I've been thinking about delicious bites to enjoy while raising a glass with friends and family. These gorgeous little fritters are the perfect blend of rich, indulgent flavour (courtesy of the halloumi) and a bright, fresh touch (thank you zucchini and mint). Ideally made just before serving but can also be made up to 1 day in advance and reheated quickly in a very hot oven. Because, honestly, who wants to be cooking when their guests arrive.

I have loads of recipes to share with you all in these last few weeks before Christmas. It's such a wonderful time to be cooking and eating.

Kelly xo

Halloumi, zucchini & mint fritters w/ harissa yoghurt

Makes 20 small fritters

4 medium zucchini

180 grams halloumi - grated

½ small onion – finely diced

2 free range eggs

½ cup tapioca or potato starch (can also use regular flour)

¼ cup fresh mint – roughly chopped.

Cracked black pepper

½ cup Greek yoghurt

1 rounded teaspoon harissa paste.

Oil for frying

To serve: additional fresh mint leaves

Use a box grater to coarsely grate the zucchini. Use your hands to squeeze out as much liquid as possible. Place on a tea towel and roll tightly to soak up any remaining liquid.

Place in a large bowl along with the halloumi, onion, eggs, tapioca flour (or whichever you’re using) and the fresh mint. Stir well until thoroughly combined.

Add a generous grind of crack black pepper. Salt should not be needed as halloumi is very salty.

Heat a generous glug of oil in a sauté pan over a medium heat. Spoon heaped teaspoon of batter into the pan. You should be able to fit about 5 in at a time. Cook for roughly 2 minutes on each side, until golden brown.

Place in a warm oven until you’ve finished the whole batch.

Mix the harissa paste and yoghurt together. Place in a small bowl.

Serve immediately.

Fritters can be reheated by placing in a very hot oven for 5 minutes.