Courgette and halloumi fritters from The Guardian Feast Supplement, July 7, 2018 (page 9) by Anna Jones

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on December 08, 2020

    A quick and easy supper with ingredients I always have in stock. I need a better non-stick pan as the surface of the fritters got very stuck. Tasted good though I think I prefer a regular egg batter for courgette fritters.

  • FJT on June 26, 2020

    Delicious! A lovely light weeknight supper. Made with 200g of my normal gluten-free flour mix and lemon juice as the liquid to bind the fritter batter together (the recipe says to use water or milk if liquid is needed but I thought lemon juice was better suited and it worked well). I didn't make the chilli jam but served the fritters with a choice of shop-bought sweet chilli sauce or mango chutney. I'm going to serve the leftovers for breakfast with a poached egg on top: bliss!

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