Happy Thursday everyone. It's so beautiful in Kilkenny today, a little hazy and a cool 24 degress. Practically Arctic conditions relative to what we've been having the last two weeks. I'm also getting a repreieve from my newly developed hayfever affliction. I started to get all sore throaty and scratchy over the weekend and I was wondering what the heck was going on. I've never had hayfever but so many people I've been chatting to are experiencing it for the first time this year. It's horrible and I feel a little guilty for not being more sympathic to all my friends who've suffered from it for years.
So today, I had an early appointment after which I went to the market in Kilkenny and grabbed a quick coffee and walk with the dogs in Kells. If you are from Kilkenny and haven't been out to the new cafe in the Mill in Kells, you should try and get out there. It's pretty awesome there at the moment with all this sunshine. It's the perfect place for a quick dip in the river followed by a yummy lunch. Anyway there was no dipping today as I had to get home to do some work!
Anyway along came lunchtime and I'm trying to me more mindful of not letting food go to waste. I had a half block of halloumi (shock horror) leftover in the fridge from last weekend so I thought I'd put it to good use with some courgette I picked up yesterday. Courgette is one of those vegetables that I always get people asking me what to do with besides roast it. Well, courgette fritters is just one of so many options and they're delicious. Plus there are lots of really good recipes for them online. Courgette and halloumi go really well together. In salads, on barbecue skewers, in veggie burgers. And now in fritters. These take no time at all to make. I'm pretty sure I started making them at 12.50pm and was sitting down to eat them at 1.10 having photographed them for the blog in that time.
Scroll on for the recipe for these oh-so tasty Courgette & Halloumi Fritters with Chilli Mayo.
Courgette & Halloumi Fritters with Chilli Mayo.
Zest of a lemon
Small handful of mixed herbs (I opted for parsley, mint, basil and coriander)
Sea salt and black pepper
Oil to cook the fritters
For the Chilli Mayo
2 tbsp mayonaise
1/2 tsp dijon mustard
1/2 tsp chilli powder
Juice of half a lemon
Small pinch of sea salt
Grate the courgetter using the grater attachment on a food processor or a box grater. Place the grated courgette in a clean towel and wrap it up and squeeze the excess water from the courgette. Courgette has alot of water so give it a good squeeze and then squeeze some more. Once you've squeezed as much water as possible from the grated courgette, place it in a bowl.
Grate the halloumi and add it to the courgette. Finely chop the scallions and herbs and add them to the bowl along with the egg and season with sea salt and black pepper. Mix everything together.
Pour oil onto a pan so that the surface is evenly covered and heat the oil over a medium heat. Pick up the courgette mixture in small handfuls and give each handful a good squeeze to remove excess liquid from each fritter before placing on the pan. Place each fritter on the pan and cook for about 4 minutes before carefully using a spatula to turn the fritter and cook on the other side for about 4 minutes. I usually cook these in batches of four so as not to overcrowd the pan. This mixture makes about eight fritters. Once cooked serve immediately.
To make the chilli mayo simply mix all the mayo ingredients together and serve it alongside the fritters. Enjoy x