Crispy Zucchini Halloumi Fritters (Print Version)

# Ingredients:

→ Main Ingredients

01 - 500g large zucchinis, grated
02 - 1 teaspoon sea salt flakes
03 - 1 tablespoon olive oil, plus extra for frying
04 - 2 large garlic cloves, minced
05 - 3 spring onions, thinly sliced
06 - 180g halloumi cheese, grated
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried thyme
09 - 1 teaspoon dried basil
10 - 1 teaspoon smoked paprika
11 - Freshly ground black pepper
12 - 1 egg, whisked
13 - ½ teaspoon baking powder
14 - 90g plain flour

# Instructions:

01 - Place grated zucchini in a large sieve over a bowl. Sprinkle with salt and toss to combine thoroughly. Let sit for 10-15 minutes, then press down firmly or squeeze handfuls to extract as much water as possible until zucchini feels dry.
02 - Heat a tablespoon of olive oil in a frying pan. Add garlic and spring onion, sautéing for 1-2 minutes until spring onion wilts. Remove from heat and transfer to a large mixing bowl.
03 - Add the squeezed zucchini and grated halloumi to the bowl with the aromatics. Mix in oregano, thyme, basil, smoked paprika, black pepper, and whisked egg until well combined.
04 - Add baking powder and flour to the bowl, gently folding until just combined to form the fritter batter.
05 - Heat a tablespoon of oil in a large frying pan over medium heat. Scoop one-third cup portions of batter onto the hot pan, cooking 2-3 fritters at a time depending on pan size. Cook each side for 3-4 minutes until golden, then reduce heat to medium-low and cook an additional 3-4 minutes per side until firm and crispy. Transfer cooked fritters to a paper towel-lined plate. Repeat with remaining batter.
06 - Serve fritters hot or store in an airtight container in the refrigerator for up to 3 days. For longer storage, place cooled fritters in freezer-safe containers separated by baking paper and freeze for up to a month. Reheat frozen fritters in a toaster or microwave.

# Notes:

01 - Thoroughly squeezing water from the zucchini is crucial for achieving crispy fritters.
02 - For best texture, don't overmix the batter after adding flour.

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