Turkish zucchini fritters with garlic yoghurt

For variety, swap the haloumi in the fritters with feta and add paprika or chilli flakes for a kick. Squeeze all the liquid from the zucchini and fry as soon as you've made the mixture. Serve as finger food, or add a salad for a light lunch.


  • 2 tsp sea salt
  • 1.2kg zucchini, coarsely grated
  • 1 cup thick Greek-style yoghurt
  • 1 tsp finely grated lemon zest
  • 1 small clove garlic, chopped
  • Small pinch of sea salt
  • 200g haloumi cheese, finely grated
  • 1/4 bunch dill, chopped
  • Freshly ground pepper
  • 100g day-old white breadcrumbs
  • 2 free-range eggs, lightly whisked
  • 1 cup olive oil, for frying


Toss salt through zucchini and place in a sieve with a bowl underneath. Leave to drain for an hour. Place yoghurt and lemon zest in a bowl. Pound garlic and salt in a mortar with a pestle until a paste forms. Add this to the yoghurt then stir through. Reserve.

Squeeze excess moisture from zucchini and place in a large bowl (you should have about 750g left). Add grated haloumi, dill, pepper, breadcrumbs and egg. Stir to combine; mixture should be dry enough to handle. Do not leave to sit for an extended time as more liquid may leech from the zucchini, making the mixture more difficult to handle.

Divide mix into amounts a bit bigger than a golf ball and form into patties.

Heat oil in a large non-stick frying pan over medium heat. Shallow fry for 2 minutes on each side or until golden brown and heated through. Serve fritters on a platter with lemon and garlic yoghurt.

NOTES: Want something to drink?
The 2012 Small Acres Cyder from Orange, NSW, is made using a sparkling wine method. It is lovely and fresh, not too sweet, with notes of golden apple that intermingle with the sweeter vegetables in the salad, while vanillin and biscuit tones add an extra layer.

First published in the Good Weekend.

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