zucchini fritters with minty yoghurt mayo

I’m not really a fan of blogs where you have to scroll for a hundred miles to get to the actual recipe so will keep this brief. Just walked in the door from an indulgent facial – a rarity for me. I left with the soothing reassurance that I was radiant and glowing, but suspect I actually just look shiny and pink, but God it felt good! It was another busy work at week, with two functions to attend and lots of admin to get through before the end of the year. I am trying to very calmly breathe my way through it, and just work through the list without feeling overwhelmed…lets see how that goes.

So I got home from work a wee bit early last night, having stopped off at the supermarket on the way. I had a hankering for some sort of zucchini fritter action and was mightily pleased with the result, light, sort of fresh and exactly what I felt like to end the week. Zucchini, garlic, lemon, chilli and mint are a magical combination and the cumin adds an extra little earthy goodness to round it out. This is exactly the time of year to be making this recipe, with zucchini a good price, and practically the size of marrows.

2 large zucchini, grated (mine weighed about 400g, grated)
1/2 teaspoon sea salt
½ onion finely chopped
1 garlic clove, crushed
finely grated zest of 1 lemon
1/2 cup self-raising flour
2 small eggs, lightly beaten
1 teaspoon ground cumin
1 teaspoon cumin seeds
½ teaspoon chilli flakes
100g halloumi, grated

rice bran oil, for frying
sea salt and black pepper

½ cup good quality egg mayonnaise
2 tablespoons Greek yoghurt
finely grated zest of 1 lemon
1 clove garlic
1/4 cup mint

For the mayo, throw all the ingredients in a small food processor or use a whiz stick to blend. Store covered in the fridge for up to 3 days.

Put the grated zucchini in a sieve and sprinkle with sea salt, stir it through a wee bit then leave for 10 minutes. Give it a bit of a squish to get some of the liquid out. Put all the fritter ingredients in a bowl and stir to combine. Heat the oil in a large frying pan and cook over a high heat, in batches until cooked through. Makes about 10