Step 1

1. Coarsely grate the zucchini, sprinkle with salt and let sit for five minutes before squeezing out excess moisture. You will need about three cups of zucchini after salting.

Step 2

2. Sift the flour, cornflour, baking powder and cumin into a large bowl. Add the salt and combine. Make a well in the centre.

Step 3

3. In a separate bowl, whisk the eggs, then mix in the zucchini. Gradually add the egg mixture to the dry ingredients and stir until you have a smooth, lump-free, but quite stiff, batter.

Step 4

4. Fold in the spring onions, garlic, haloumi and chopped mint.

Step 5

5. Heat the oil in a non-stick frying pan on medium heat then drop in two tablespoons of batter for each fritter. Cook about four fritters at a time, depending on the size of your pan, but don't overcrowd them.

Step 6

6. Cook fritters for two minutes or until the underside of each one is golden. Cook the other side for two minutes then drain on crumpled paper towel.

Step 7

7. Serve with tzatziki, mint leaves and a squeeze of lemon.

Step 8

Tip To make your own tzatziki, grate some cucumber, vigorously squeeze out the water with your hands, and mix through thick plain yoghurt with a pinch of salt and a bit of finely grated garlic.