- 2 medium courgettes, grated
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- ½ tsp sea salt, plus extra to serve
- 30g self-raising flour
- 20g rice or cornflour
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
- 2 tbsp toasted sesame seeds
- ¼ tsp ground white pepper
- 2 tsp mint leaves, finely chopped
- 80g halloumi, grated
A semi-hard chewy, white cheese originating from Cyprus and made from cow's, goat's or…
- 2 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- vegetable oil, for frying
For the chilli honey drizzle
To make the chilli honey drizzle, warm the honey, 2 tbsp water, chilli flakes and lemon zest in a small pan until bubbling and syrupy, about 3 mins. Put the courgettes in a sieve and sprinkle over the salt. Allow to drain for 30 mins, then use your hands to squeeze out the liquid – you want them as dry as possible.
Combine the flours, sesame seeds and pepper in a bowl. Add the mint, halloumi and courgette, and toss lightly to combine. Crack in the eggs and use a fork to stir them into the mixture along with the spring onions. Stir until you have a thick batter.
Heat 1 tbsp oil in a large, heavy-bottomed non-stick frying pan and swirl to coat the base. Add 2 heaped tbsp of the batter for each fritter, flattening them down with a spatula, and fry for a couple of minutes until golden. Flip them over and press down with the spatula, then fry for another few minutes until golden and cooked all the way through. Drain on kitchen paper and season with a few flakes of sea salt. Drizzle with the chilli honey to serve.