Zucchini, Halloumi and Pimiento Fritters
Makes 25 cocktail fritters or 12 - 15 larger fritters
3 medium zucchini, grated and squeezed as dry as possible in a clean tea towel
150g Blue River halloumi, grated
½ 220g jar finely chopped
1 loose cup of herbs of your choice, chopped (coriander, mint, basil, parsley, chives work well)
1 tsp sea salt
½ tsp freshly ground black pepper
2 free-range eggs, beaten
(EVO), for frying
fresh lemon wedges, to squeeze over
Combine the zucchini, halloumi, piquillos, herbs and seasoning. Mix in the beaten eggs.
Heat the EVO in a frying pan.
Drop spoonsful of the mixture into the hot EVO and fry until lightly golden on each side (use a teaspoon for cocktail size fritters or a tablespoon for larger fritters).
Serve with the suggested accompaniments.
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you are 18 years or over.
If you're under 18 we can't
allow you to purchase alcohol.