For the fritters:
- 3 courgettes grated
- 225g halloumi, grated
- ½ bunch dill, chopped
- ½ bunch mint, chopped
- A handful wild rocket, chopped
- 3 spring onions finely chopped
- Zest of 1 lemon
- 1 tbsp lemon juice
- 2 large eggs, whisked
- 100g self-raising flour (or gluten-free flour)
- 1 tsp salt 200ml olive oil, for pan-frying
- 2 eggs per person, boiled/poached to your preference
1. In a colander, place all the grated courgette. Sprinkle with salt and let it rest for 10 minutes. Wash the salt off, then squeeze out the courgette with all the water (this is vital for crispy fritters!). With a cloth pat until dry.
2. Put the courgette into a bowl with the rest of your ingredients, apart from the olive oil. Using a spoon, mix the ingredients together well.
3. Pour a healthy amount of olive oil (aim for at least a 5mm covering of the pan) and heat it until it is beginning to sizzle.
4. Using a tablespoon, add your fritter mixture to the pan. As the fritters are cooking, boil or poach a couple of eggs per person to serve on top.
5. Fry the fritters until golden brown on each side, this usually takes about 2 minutes per side. Whilst cooking press the fritters down gently to ensure they are cooking through.
6. Once they are a delicious golden brown colour, lower the heat right down and continue to cook for another 3 minutes.
7. Serve with your poached or boiled eggs and enjoy!
Tip: If you can’t eat your fritters all at once, they can be popped in the fridge and reheated in a frying pan or an oven.