Zucchini & Haloumi Fritters with Lemony Sriracha Aioli - Erin

You know it's really summer when your zucchini and squash plants start going nuts.  After a while I can't think of anything else to do with them and end up letting them go bad, but now that I've got this delicious recipe that won't be happening again!  Lemony with delicious haloumi and fresh zucchini and squash from my garden, they're so good, especially with the sriracha aioli!  I even put a fried egg on top of a couple of them the day after I made them, and was very happy with the results!

One year ago: Rice, Bean and Many Veggie Gratin

Two years ago: Kevin's Italian Beef Sandwiches, Porch Swing, Pan Con Tomate/Tomato Bread

what you will need:

for the fritters:

3 cups zucchini, grated and moisture pressed out

3 cups yellow squash, grated and moisture pressed out

1 1/2 cups grated or crumbled haloumi cheese

1/2 cup all purpose flour

2 tsp lemon zest

2 eggs

vegetable oil for frying

for the aioli:

1/2 cup light mayonnaise

1 tbsp olive oil

1 tbsp chopped parsley (italian or curly)

1/2 clove of garlic, finely grated or chopped

a squeeze of fresh lemon juice

a squeeze of sriracha, or more depending on your desired level of heat

Coarsely grate the zucchini and squash.  To remove the excess moisture, line a strainer with paper towels and press down hard from above using a bowl that's small enough to fit inside the strainer.  Toss the grated zucchini and squash after the first pressing, then repeat.  

In a large bowl combine the zucchini and squash with the grated (or finely crumbled) haloumi, flour, lemon zest and eggs.  Season with freshly ground pepper, but hold off on the salt.  I usually find that I don't need to add any at all with the haloumi in there.  Stir it all together well, or mix with your (clean) hands to combine.  Instead of messing with trying to make patties and wait for them to firm up in the fridge I just plop a spoonful into the pan, so this part is done!

Heat enough oil to coat the bottom of a large frying pan over medium heat.  You can test to see if the oil is ready by tossing a little shred of zucchini in.  If it sizzles and bubbles then you're ready.  Using a large cereal spoon or a serving spoon, scoop some of the grated mix up and carefully slide it into the oil.  I had enough room in my pan to do 4 or 5 at a time, but if you try and pile too many in there they will get stuck together and not brown nicely, so be patient and fry them in shifts!  Cook them for about 2 minutes on each side, until the little shreds of zucchini poking out underneath are really browned.  Transfer the cooked fritters to a plate lined with paper towels to soak up any extra oil. 

For the aioli just stir together the mayonnaise, olive oil, parsley, garlic, lemon juice and sriracha together until it's smooth.  Dip the fritters in once they've cooled down, and eat! I'd imagine they would freeze pretty well, but I haven't had any left to try it with yet...

One year ago: Rice, Bean and Many Veggie Gratin

Two years ago: Kevin's Italian Beef Sandwiches, Porch Swing, Pan Con Tomate/Tomato Bread