Make the most of a glut of courgettes with these easy, speedy fritters made with halloumi and sesame seeds. Serve with a delicious chilli honey drizzle.
Prep:15 mins
Makes 6-8
2 medium courgettes, grated½ tsp sea salt, plus extra to serve30g self-raising flour20g rice or cornflour2 tbsp toasted sesame seeds¼ tsp ground white pepper2 tsp mint leaves, finely chopped80g halloumi, grated2 large eggs2 spring onions, finely slicedvegetable oil, for frying
STEP 1To make the chilli honey drizzle, warm the honey, 2 tbsp water, chilli flakes and lemon zest in a small pan until bubbling and syrupy, about 3 mins. Put the courgettes in a sieve and sprinkle over the salt. Allow to drain for 30 mins, then use your hands to squeeze out the liquid – you want them as dry as possible.STEP 2Combine the flours, sesame seeds and pepper in a bowl. Add the mint, halloumi and courgette, and toss lightly to combine. Crack in the eggs and use a fork to stir them into the mixture along with the spring onions. Stir until you have a thick batter.STEP 3Heat 1 tbsp oil in a large, heavy-bottomed non-stick frying pan and swirl to coat the base. Add 2 heaped tbsp of the batter for each fritter, flattening them down with a spatula, and fry for a couple of minutes until golden. Flip them over and press down with the spatula, then fry for another few minutes until golden and cooked all the way through. Drain on kitchen paper and season with a few flakes of sea salt. Drizzle with the chilli honey to serve.
