Who doesn’t love fritters?! Crispy and comforting, these are packed with juicy peas and salty halloumi cheese, all nestled in a golden brown shell that’s pure crunch heaven.

This recipe makes enough for at least 4 serves and reheats beautifully, which means it’s also a great option for your Sunday meal prep. ⁠⁠

Simply reheat your fritters before serving… this one is irresistible!⁠

⁠Enjoy,

Jess x

Ingredients:⁠

• 2 zucchini ⁠
• ½ tsp sea salt⁠
• 1 ½ cups frozen peas ⁠
• 225g halloumi, grated⁠
• 3 spring onions, finely chopped ⁠
• ½ bunch basil, leaves picked & finely chopped ⁠
• 1 lemon, zested⁠
• 4 eggs, whisked⁠
• ¾ cup spelt flour⁠, or gluten-free flour
• 1 tsp baking powder ⁠
• Extra virgin olive oil for frying ⁠

Method: ⁠

Place the grated zucchini in a colander and sprinkle with ½ tsp sea salt. Leave to sit for 10 minutes. ⁠

⁠Meanwhile, combine the peas, halloumi, onion, basil and lemon zest in a large mixing bowl. Stir well. 

⁠Use your hands to squeeze as much liquid out of the zucchini as possible, then add the zucchini to the mixing bowl with the other ingredients. ⁠

⁠Add in the whisked eggs and stir well. Pour in the flour, baking powder and some black pepper. Slowly stir in the flour until an even batter forms. ⁠If your batter is looking a little wet, add an extra tablespoon of flour. 

⁠Heat a large non-stick frying pan. Grease the pan with extra virgin olive oil. Use a 1/3 cup measuring scoop to measure out even amounts of batter and cook the fritters in batches for 3-4 minutes on each side, or until golden.⁠

⁠Keep any leftovers stored in an airtight container in the fridge for 3 days. Reheat before serving. If freezing, freeze with layers of baking paper between the fritters so they don’t stick. ⁠

Time to cook: 30 minutes

Makes: 10-12 fritters