Sesame, halloumi & courgette fritters with chilli honey drizzle

MAKES 6 8 PREP 15 mins plus draining COOK 8 mins EASY V

2 medium courgettes, grated tsp sea salt, plus extra to serve 30g self-raising lour

20g rice or corn lour

2 tbsp toasted sesame seeds tsp ground white pepper

2 tsp mint leaves, inely chopped 80g halloumi, grated

2 large eggs

2 spring onions, inely sliced 3 4 tbsp vegetable oil

For the chilli honey drizzle

2 tbsp honey

1/2 tsp pul biber or other chilli lakes 1 lemon, zested

1 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. Pour into a bowl. Coarsely grate the courgettes, then place in a sieve and sprinkle over the salt. Allow to drain for 30 mins, then use your hands to squeeze out more liquid to get them as dry as possible.

2 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. 3 Heat 1 tbsp oil in a large, heavybottomed 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. Repeat with the remaining batter, then drizzle with the chilli honey to serve.