Adapted from Finger Food
- 3/4 lb zucchini, grated
- 6 oz haloumi, grated
- 4 scallions, thinly sliced
- 1 T dill, plus more for garnish
- 1/4 C flour
- 2 eggs
- olive oil for pan-frying
Mix first six ingredients in a large bowl. Season with salt and pepper.
Heat the oil in a frying pan and fry the batter 1 heaping teaspoon at a time for about 2 minutes on a side. Drain the fritters on paper towels.
Garnish fritters with a dollop of yogurt and a sprig of dill.