ZUCCHINI & HALLOUMI FRITTERS WITH CHILI & MINT JAM
For the chili jam:
❚ 6 red chilies, thinly sliced
❚ 6 tbsp red wine vinegar
❚ 5 tbsp superfine sugar
❚ A small bunch of mint, leaves picked and finely chopped
For the fritters:
❚ 100 g rice flour
❚ 100 g all-purpose or white spelt flour
❚ 1 tsp baking powder
❚ A pinch of dried oregano
❚ The zest and juice of an unwaxed lemon
❚ 3 medium zucchini (about 400 g)
❚ 200 g block of halloumi or vegan halloumi-style cheese (sometimes called ‘Mediterranean-style’)
❚ Olive oil, for frying
To serve:
❚ Plain natural or vegan yogurt
❚ Lemon-dressed leaves or tomatoes
1. Put all the chili jam ingredients into a non-stick frying pan (you will use this for your fritters too) and bring to a simmer for 6–8 minutes, until the liquid has thickened and the chilies are soft and sticky. The chili jam should be thin, like a dipping sauce, rather than a thick jam. You may need to add a little water here, and warm it through again if you reduce it too much.
2. While the jam is cooking, mix the flours, baking powder, oregano, lemon zest and juice in a large bowl. Grate in the zucchini and halloumi and mix well. Season well with black pepper. You might need to add a little water here to make the batter spoonable — this will depend on how much moisture your zucchini have released.
3. Once the jam is ready, spoon it into a bowl and rinse out your frying pan. Place over a medium heat and add a generous drizzle of olive oil. Next add the batter — about 2 tablespoons for each fritter — and fry for a couple of minutes, until the edge is well set, then flip and cook for another couple of minutes. Keep going until all your batter is used up — keep the cooked fritters warm in a low oven.
4. Serve 3 or 4 fritters per person with a spoonful of the chili jam, yogurt and some lemon-dressed leaves or tomatoes, depending on the season. Leftover fritters keep well in the fridge for up to 3 days — reheat in a 180°C/160°C fan/gas 4 oven for about 10 minutes. Makes: 16 (serves 4)