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 created these to be enjoyed with a flute of Nautilus Cuvee Brut NV. I'm such a fan of starting off an evening with a flute of bubbles. It always feels so perfectly festive.
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.
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.
Fritters can be reheated by placing in a very hot oven for 5 minutes.