Zucchini & haloumi fritters with green goddess dressing

This is an adapted recipe from the very aptly named Delicious website.  These delicious fritters are a meal in themselves, and are so quick to prepare and cook they are perfect for a satisfying supper after a busy day.  Don’t leave out the green goddess dressing - besides having a wonderful name it compliments the fritters beautifully.  Use whichever fresh leafy herbs you have available, and experiment a bit to find the combination you like best.  I use basil, oregano and parsley as I always have them in my herb garden.

Zucchini & haloumi fritters

with green goddess dressing

3 medium zucchini, coarsely grated
100g proscuitto, torn into small pieces
150g haloumi, coarsely grated
1/2 cup self-raising flour
1/4 cup plain flour
2 eggs, lightly beaten
Pinch of dried chilli flakes, to taste
1 tbs extra virgin olive oil

for the green goddess dressing :

2 handfuls fresh leafy herbs (eg basil, oregano, mint, tarragon, dill, parsley)
juice of 1/2 a lemon
1/2 cup sour cream
1/2 cup (140g) thick Greek yoghurt

Mix the grated zucchini, grated haloumi, proscuitto, flour, egg, chilli together well in a bowl. Heat the olive oil in a large non-stick frying pan over medium heat. Using a large spoon, place about 1/4 cup of the zucchini mixture per fritter into pan.  Don’t crowd the pan - work in batches.  Flatten each fritter slightly with a spatula. Cook for 3-4 minutes each side until golden, then drain on a paper towel. Keep warm.


For the dressing, place all ingredients in a food processor, season, and whiz until smooth.

Serve with salad and the green goddess dressing on the side.