Step 1

Place the avocado, onion, coriander and lemon juice in a small bowl and gently toss to combine. Taste and season with salt and pepper.

Step 2

Place the zucchini in a clean tea towel and use your hands to squeeze out any excess liquid. Transfer to a medium bowl. Add the haloumi, flour and egg white, and stir until well combined. Season with pepper.

Step 3

Heat the oil in a non-stick frying pan over medium-high heat. Spoon three 40ml (2-tablespoonsful) portions of batter into the pan. Use the back of a spoon to flatten slightly. Cook for 2 minutes each side or until golden and cooked through. Transfer fritters to a plate lined with paper towel and cover with a tea towel to keep warm. Repeat, in 3 more batches, with the remaining batter, reheating pan between batches.

Step 4

Divide fritters among serving plates. Spoon over the avocado salsa and serve immediately.