After harvesting my best crop of zucchinis this season and testing and tweaking different recipes, I settled on this recipe - the haloumi helps keep the fritters intact and they taste delicious in this dish, or just on their own.

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Ingredients:

- 500g zucchini

- Pinch of salt

- Cracked black pepper to season

- 3 spring onions

- 180g haloumi cheese (a whole packet!)

- 1/2 cup plain flour (or a substitute to make gluten free)

- 2 eggs (my eggs weigh ~60g each)

- 4 tbsp sunflower oil (or another oil of your choice)

- 1 tbsp sour cream per serving (or yoghurt)

- 1 tsp Alison's Goodness mango chutney per serving

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Serving size - 8 fritters

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Method:

1. Grate the zucchini and place in a bowl. Sprinkle zucchini with salt (this will help extract the liquid) and set aside for 15 minutes.

2. Finely chop spring onions and tear haloumi cheese and place in a large mixing bowl. Add plain flour and eggs and season with cracked black pepper.

3. Squeeze the zucchini to extract as much liquid as possible (this will help prevent the fritters from falling apart when cooking!)

4. Add the grated zucchini to the large mixing bowl and mix (I use my hands!) until combined.

5. Put a frypan on medium heat and heat oil until hot.

6. Spoon mixture into fry-pan to form fritters (any size you like!) and cook for 4 minutes each side, or until golden. Rest fritters on a plate lined with a paper towel.

7. The fritters can be enjoyed immediately, or put in oven on low temperature to keep warm while you continue working through the mixture. 

8. Put your delicious zucchini fritters on a plate and dress with some sour cream and mango chutney.

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Storage - zucchini fritters can be stored in the fridge for a week or in the freezer for up to 3 months.

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Sit down with a nice glass of your favourite drink and enjoy your delicious zucchini fritters!