Courgette and Halloumi Fritters with Zesty Lemon-Tahini Dip

Ingredients

For the Courgette & Halloumi Fritters:

• 2 medium courgettes (zucchini), about 400g (grated)

• 250g halloumi cheese (grated)

• 1/2 cup (60g) plain flour

• 2 large eggs, lightly beaten

• 1/4 cup fresh mint leaves, finely chopped

• Zest of 1 lemon

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 3-4 tablespoons olive oil, for frying

For the Zesty Lemon-Tahini Dip:

• 1/4 cup tahini

• 2 tablespoons fresh lemon juice

• 1 small garlic clove, minced

• 2-4 tablespoons cold water (to reach desired consistency)

• Pinch of salt

Instructions

1. Prepare the Courgettes:

• Grate the courgettes using a box grater. Place the grated courgette in a colander and sprinkle with a pinch of salt. Let it sit for 10-15 minutes to draw out excess moisture.

• Firmly squeeze out as much liquid as possible from the courgette using your hands or a clean kitchen towel. This step is crucial for crispy fritters.

2. Mix the Fritter Batter:

• In a large bowl, combine the squeezed courgette, grated halloumi, plain flour, beaten eggs, chopped fresh mint, lemon zest, baking powder, salt, and black pepper.

• Mix everything until just combined. Be careful not to overmix.

3. Make the Lemon-Tahini Dip:

• In a small bowl, whisk together the tahini, fresh lemon juice, minced garlic, and a pinch of salt.

• Gradually add cold water, 1 tablespoon at a time, whisking continuously until the dip reaches a smooth, creamy, and pourable consistency. It should be thick but not stiff.

• Taste and adjust seasoning if needed.

4. Cook the Fritters:

• Heat 1-2 tablespoons of olive oil in a large non-stick frying pan over medium heat.

• Once hot, drop spoonfuls (about 2 tablespoons each) of the fritter mixture into the pan, flattening them slightly with the back of the spoon to form patties. Do not overcrowd the pan; cook in batches if necessary.

• Cook for 3-4 minutes per side, or until golden brown and cooked through.

• Remove the cooked fritters and place them on a plate lined with paper towels to drain any excess oil.

5. Serve:

• Serve the warm Courgette and Halloumi Fritters immediately with a generous dollop of the Zesty Lemon-Tahini Dip on the side.

Serving Suggestions

These fritters make a fantastic appetizer or a light lunch. Serve them as part of a mezze spread with olives and warm pitta bread, or alongside a fresh green salad for a complete meal. They are also excellent for brunch!

Pairing Tips

• Crisp Pale Ale: The hoppy bitterness and citrus notes of a Pale Ale beautifully cut through the richness of the halloumi and complement the lemon and mint in the fritters.

• Refreshing Gin & Tonic: The botanical complexity and effervescence of a good G&T provide a bright, zesty counterpoint to the savoury fritters, especially with a lemon garnish.

• Light Rosé: A dry, light-bodied Rosé with its delicate fruitiness and crisp acidity offers a refreshing palate cleanser that works wonderfully with the fresh, herbaceous flavours of the dish.