Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Grate 2 medium zucchinis and 250 grams of halloumi cheese into a large bowl, then squeeze out excess moisture from the zucchini thoroughly using a clean kitchen towel.

2. 2

   In a separate bowl, combine 0.5 cup of all-purpose flour, 1 teaspoon of baking powder, 0.5 teaspoon of salt, and 0.25 teaspoon of freshly ground black pepper.

3. 3

   Add the grated halloumi and zucchini mixture to the dry ingredients, along with 1 large egg, 2 tablespoons of olive oil, 1 tablespoon of lemon zest, 0.25 cup of finely chopped fresh mint, and 2 tablespoons of finely chopped fresh dill, mixing well until just combined.

4. 4

   Heat 4 cups of vegetable oil in a deep pot or deep fryer to 350°F (175°C), ensuring a stable temperature for frying.

5. 5

   Carefully drop heaping tablespoonfuls of the fritter mixture into the hot oil, frying for 3-4 minutes per side, or until golden brown and cooked through, then remove with a slotted spoon and place on a wire rack lined with paper towels.

6. 6

   While fritters are frying, whisk together 0.25 cup of pomegranate molasses, 0.25 cup of pomegranate juice, and 2 tablespoons of honey in a small saucepan over medium heat, bringing it to a gentle simmer for 3-5 minutes until the glaze slightly thickens.

7. 7

   Serve the warm Pomegranate-Glazed Halloumi and Zucchini Fritters immediately, drizzling generously with the prepared pomegranate glaze and garnishing with 1 tablespoon of sesame seeds.