Instructions

To make the veggie loaded fritters:

1. Place the zucchini, carrot, sweet potato, pumpkin, halloumi, pesto, lemon zest, garlic, plain flour, eggs and sea salt into a large bowl.
2. Mix thoroughly to combine.
3. Heat a large fry pan over low-medium heat and add a drizzle of olive oil to grease.
4. Ladle heaped tablespoon measurements of the batter onto the fry pan. Cook for 2-3 minutes or until golden and the edges begin to set. Carefully flip the fritters and cook for another 2-3 minutes. Or until the fritters are golden and bounce back to touch.
5. Place the cooked fritters onto a plate lined with kitchen paper and continue frying until no batter remains. Alternatively, place fritters onto an oven tray and keep warm in a preheated oven.

To make the herbed yoghurt:

1. Place the yoghurt, dill, mint, lemon juice, olive oil and salt into a small bowl.
2. Whisk to combine.
3. Serve the gorgeously golden fritters alongside the herbed yoghurt. Enjoy x