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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Coarsely grate the zucchini and squeeze out as much liquid as possible in your hands. | 2. Combine the zucchini with the spring onion, haloumi, flour, eggs and dill, and season well with salt and freshly ground black pepper. | 3. Heat the oil in a large, heavy-based, preferably non-stick pan, form fritters from the mixture (by using heaped teaspoons full of the mixture for each fritter), and cook in batches for 2 minutes each side, or until golden and firm; and drain on paper kitchen towels. | 4. Cut each slice of lemon into quarters or eighths, depending on the size of the lemons, so that one piece can be placed as a triangle on top of each fritter. | 5. Top each fritter with 1/2 a teaspoon of yoghurt, a triangular-shaped piece of lemon and a small sprig of dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	300			693.0	102.63	89.43	13.2
spring onion	4		sliced	-	-	-	-
halloumi cheese	200		grated	5043.3333	0.0	1122.0	28.3333
plain flour	1/4	cup		5043.3333	0.0	1122.0	28.3333
egg	2			143.0	0.72	12.56	9.51
dill	1	tablespoon		20.13	3.6412	1.0547	0.9596
salt				-	-	-	-
black pepper			ground	-	-	-	-
oil	1/4	cup		448.95	0.0	0.1435	50.9835
lemon	1		cut	1.2808	0.4116	0.0486	0.0132
yoghurt	1/3	cup		5043.3333	0.0	1122.0	28.3333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.