Ingredients
- 5 zucchini (650g), coarsely grated
- 100g smoked ham, torn into thin pieces
- 250g haloumi, coarsely grated
- 2/3 cup (100g) self-raising flour
- 1/3 cup (50g) plain flour
- 2 eggs, lightly beaten
- 1/2 cup chopped dill
- Pinch of dried chilli flakes, plus extra to serve
- 1 tbs extra virgin olive oil, plus extra to shallow-fry
- 1 bunch radishes, very thinly sliced
- 1 cup (180g) podded broad beans, blanched, refreshed, skins removed
- 200g snow pea shoots
- Green goddess dressing
- 1/2 bunch each mint, dill, parsley and tarragon, leaves picked
- Juice of 1/2 a lemon
- 1/2 cup (120g) sour cream
- 1/2 cup (140g) thick Greek-style yoghurt
Method
- Place zucchini in a colander set over a bowl and stir through 1 tsp salt. Set aside for 15 minutes, then squeeze to remove excess liquid. Combine with ham, haloumi, flours, egg, dill and chilli in a bowl. Heat 5mm oil in a large non-stick frypan over medium heat. In batches, spoon 1/4 cup zucchini mixture per fritter into pan. Flatten slightly with a spatula. Cook for 3-4 minutes each side until golden, then drain on paper towel. Keep warm. Repeat with remaining mixture
- For the dressing, place all ingredients in a food processor, season, and whiz until smooth.
- Toss radish, broad beans, pea shoots and remaining 1 tbs olive oil in a bowl. Serve fritters hot with dressing and salad.
