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Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out moisture. Squeeze out the excess liquid thoroughly.
In a large bowl, combine the zucchini, grated haloumi, flour, beaten eggs, chopped green onions, minced garlic, black pepper, and oregano if using. Mix well until all ingredients are evenly incorporated.
Heat olive oil in a skillet over medium heat.
Drop spoonfuls of the mixture into the pan and flatten them slightly with the back of the spoon.
Cook each fritter for 2 to 3 minutes on each side or until golden brown and crisp.
Remove from the pan and drain on paper towels.
Serve warm with plain yogurt, tzatziki, or your favorite dipping sauce.
Serving and storage tips:
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