Enjoy the afternoon sun with a cold drink and a plate piled with these delectable little fritters.
Makes: 20
INGREDIENTS
FRITTERS
2 cups grated zucchini
2/3 cup plain flour
1 teaspoon baking powder
3 large eggs, lightly beaten
1/4 cup finely chopped fresh mint, plus extra leaves to serve
1 teaspoon cumin seeds
1/2 teaspoon chilli flakes
250 grams haloumi, coarsely grated
3 tablespoons extra virgin olive oil
QUICK HERBY MAYO
1 cup Greek natural yoghurt
1/2 cup good-quality egg mayonnaise
2 cloves garlic
1/2 cup mint leaves
1 teaspoon finely grated lemon zest
sea salt and ground pepper
METHOD
MAYO: Put all the ingredients in a bowl and use a stick blender to blitz. Season with salt and pepper.
FRITTERS: Lay the grated zucchini down the middle of a clean tea towel. Roll up and squeeze to extract any excess moisture.
Whisk the flour and baking powder together in a large bowl. Add the eggs, mint, cumin and chilli flakes and stir to combine, then add the zucchini and haloumi and fold into a batter.
Heat the oil either in a large frying pan or on a barbecue hotplate and drop in 2–3 tablespoons of batter per fritter. Cook for a few minutes each side.
TO SERVE: Serve the fritters with a sprinkling of mint leaves and salt and the mayo on the side.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.