Courgette and Halloumi Fritters

Makes approx 16

I’ve still got courgettes coming out of my ears, and this recipe is a delight. Adapted from several recipes I found, these little patties are gluten-free thanks to the gram flour (ensure the baking powder is also gluten-free if necessary). The fresh mint in these give a really vibrant flavour and the chilli gives a good kick. If you don’t fancy chilli, try grating the zest of a lemon in its place.

You can make these in advance and simply reheat in the oven before serving. They’re also great as a little lunchbox filler if you’re after some new ideas.

Ingredients:

2 medium courgettes, coarsely grated

150g halloumi, coarsely grated

5 sprigs of mint, leaves only, shredded

1 red chilli (optional), finely chopped

100g gram flour

1 tsp baking powder

1 egg

Salt and pepper

Vegetable oil

Step 1: In a bowl, sprinkle the courgette with a large pinch of salt and allow it to sit for five or so minutes, then squeeze out the excess water.

Step 2: Next add the grated halloumi, chopped mint, chilli, flour, baking powder, a grind of pepper and the egg. Stir until combined.

Step 3: In a large, heavy bottomed frying pan, heat vegetable oil (about 3mm deep) over a medium high heat. Once hot, use two dessert spoons to scoop and scrape little patties of the batter neatly into the oil. Allow a little space between each fritter and cook for a few minutes on one side until golden brown, then carefully flip each one over and cook the other side. You will probably need to cook these in a couple of batches so if serving straight away, keep warm, or cook them earlier in the day and reheat them for 15 minutes at 150c (fan) just before serving.

Serve with tzatziki and salad, or stuffed in a pitta or wrap.