Ingredients

2 medium courgettes, grated

½ tsp sea salt, plus extra to serve

30g self-raising flour

20g rice or cornflour

2 tbsp toasted sesame seeds

¼ tsp ground white pepper

2 tsp mint leaves, finely chopped

80g halloumi, grated

2 large eggs

2 spring onions, finely sliced

vegetable oil, for frying

2 tbsp honey

½ tsp pul biber or other chilli flakes

2 lemons, zested

Instructions

Step 1: To make the chilli honey drizzle, warm the honey, 2 tablespoons of water, chilli flakes, and lemon zest in a small pan over medium heat. Stir until the mixture bubbles and becomes syrupy, about 3 minutes. Set aside.

Step 2: Place the grated courgettes in a sieve and sprinkle with ½ teaspoon of sea salt. Let them drain for 30 minutes, then use your hands to squeeze out as much liquid as possible for a dry mixture.

Step 3: In a large bowl, combine the self-raising flour, rice or cornflour, toasted sesame seeds, and ground white pepper. Add the chopped mint, grated halloumi, and drained courgettes, tossing lightly to mix.

Step 4: Crack in the eggs and add the sliced spring onions. Use a fork to stir everything together until you have a thick, even batter.

Step 5: Heat 1 tablespoon of vegetable oil in a large, heavy-bottomed non-stick frying pan over medium heat. Swirl to coat the base evenly.

Step 6: Using 2 heaped tablespoons of batter per fritter, drop the mixture into the pan and flatten gently with a spatula. Cook for 2 to 3 minutes until golden and crisp on the bottom.

Step 7: Carefully flip each fritter and press down with the spatula. Cook for another 2 to 3 minutes until the other side is golden and the fritters are cooked through.

Step 8: Drain the cooked fritters on kitchen paper and season with a few flakes of sea salt. Serve warm, drizzled generously with the chilli honey syrup.

Tips & Variations

For a gluten-free option, ensure your self-raising flour is gluten-free or substitute with a suitable gluten-free blend.

Add chopped coriander or basil instead of mint for a different herb twist.

Use regular chilli flakes if you cannot find pul biber; adjust quantity to your preferred heat level.

Serve the fritters with a side of yogurt or a fresh salad for a fuller meal.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan over low heat to retain crispiness; avoid microwaving to prevent sogginess. The chilli honey drizzle can be stored separately in a small jar in the fridge for up to a week and warmed before serving.

FAQs

Can I prepare the fritters mixture ahead of time?

Yes, you can prepare the mixture up to a few hours in advance. Keep it covered in the fridge until you are ready to fry, but be sure to squeeze the courgettes dry just before mixing to maintain the best texture.

What can I use if I don’t have halloumi?

If you don’t have halloumi, you can substitute with a similar firm cheese like feta or paneer. Keep in mind this may alter the texture and saltiness slightly.