Courgette & Haloumi Fritters

Fritters are such a great dish to whip up for a weekend lunch or brunch, or to have in the freezer to take for lunches. These Courgette & Haloumi Fritters are a nice alternative to my favourite corn fritters. During the summer glut of courgettes (also known as zucchini), I grate them into bags and store them in the freezer to use throughout the year. For this recipe you can use whatever combination of fresh green herbs you have available – lemon basil and mint is a lovely fresh, zingy combination.

500g courgettes
2 eggs
200g diced haloumi
1/2 cup chopped lemon basil
1/2 cup chopped mint
1 tsp sumac
1/2 cup flour
1 tsp baking powder

Grate the courgettes and squeeze out the excess liquid.
Place into a bowl and add the eggs, haloumi, herbs, sumac, flour and baking powder.
Season with salt and pepper, and mix well to combine.
Heat a little oil in a frying pan over medium heat.
Put the courgette mixture in large spoonfuls into the pan.
Cook for 2-3 minutes each side until golden brown.
Remove from pan and keep warm while cooking the remaining fritters.

Serve with a green salad or a salsa, or try with avocado pesto.