Zucchini fritters with garlic yogurt.

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A friend whipped these delicious fritters for dinner last week…Adulterated from Neil Perry. He says “Pair these fritters with a crunchy, flavour-packed salad and you won’t need a main course. They also make great finger food for a party or picnic. For variety, swap the haloumi in the fritters with feta and add paprika or chilli flakes for a kick.

You need for 35 models:

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 parsely, chopped
freshly ground pepper
100g day-old white breadcrumbs
2 free-range eggs, lightly whisked
1 cup olive oil, for frying

•    Slip into fabulous Celine Anorak
•    Pour a big glass of wine.
•    Ask Bradley Copper to grate the zucchini.
•    Toss salt through zucchini and place in a sieve with a bowl underneath.
•    Leave to drain for an hour.
•    Give yourself a facemask.
•    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).
•    Squeeze excess wine from bottle.
•    Add grated haloumi, pepper, herbs, breadcrumbs and egg.  To the mix not the wine.
•    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 like Kanye. (fry as soon as you’ve made the mixture).
•    Divide mix into amounts a bit bigger than a Gucci belt buckle or 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 as Hermes cuff and heated through.
•    Serve fritters on a platter with lemon and garlic yoghurt.
•    Yum.