Here’s a more natural and fluent version of your recipe:
Halloumi Fritters
These crispy fritters are perfect for feeding a crowd—you can make them ahead and simply reheat before serving as delicious bite-sized snacks. If your friends and family love halloumi as much as mine do, you might want to double this recipe! These are also my kids’ favorite way to eat zucchini.
Prep: 20 min
Cook: 20 min
Makes: 25+
Ingredients:
– 200g zucchini, trimmed and coarsely grated
– Salt
– 200g halloumi, coarsely grated
– 200g drained chickpeas (jarred is best), mashed with a fork
– 40g plain flour
– 1 egg
– 4-5 tbsp olive oil
– 50g mayonnaise
– 50g Greek yogurt
– Juice of ½ lemon
– 10g chopped dill
Instructions:
1. Place the grated zucchini in a sieve, sprinkle with a pinch of salt, mix, and let sit for 10 minutes while you prepare the other ingredients. Transfer the zucchini to a clean tea towel or paper towel and squeeze out all the excess water.
2. In a large bowl, combine the zucchini, halloumi, and mashed chickpeas. Mix well, then stir in the flour and egg to form a thick batter.
3. Heat a tablespoon of oil in a large nonstick frying pan over medium heat. Working in batches, drop scant tablespoons of the batter into the pan, using a second spoon to shape them into neat rounds. Fry for 2-3 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined tray to drain. Repeat with the remaining batter (this usually takes about 4 batches in a large pan).
4. While frying, mix the mayonnaise, yogurt, lemon juice, and dill in a small bowl for the dipping sauce.
5. If not serving immediately, let the fritters cool, then cover and refrigerate (along with the dip). To reheat, warm in a 180°C (160°C fan)/350°F oven for 5 minutes. Arrange on a platter with the dip in a small bowl in the center.
Enjoy!
