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Courgette, Haloumi & Preserved Lemon Fritters

September 9, 2022

Serves 8
Cook time: 25 mins


  • 2 large courgettes, grated
  • 1 red onion, grated
  • 2 teaspoons preserved lemon, finely chopped
  • 2 teaspoons dried oregano
  • 150g haloumi, grated
  • ½ cup plain flour
  • 1 egg, lightly beaten
  • ⅓ cup Greek yoghurt
  • Coriander leaves to serve


  1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
  2. Using hands, squeeze grated courgette and onion to remove excess liquid. This can also be done by twisting the courgette tightly in a tea towel. Transfer to a bowl. Add preserved lemon, oregano, haloumi, flour and egg. Season with salt and pepper. Stir.
  3. Roll heaped tablespoons of mixture to make 16 balls. Place on prepared tray. Using a fork, flatten slightly. Bake for 25 minutes, turning halfway through or until golden and firm.
  4. Top each fritter with a teaspoon of yoghurt. Season with pepper. Sprinkle with coriander & serve.

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