600 g zucchini
1 spring onion, thinly sliced
1 small clove garlic, finely chopped
100 g haloumi, cubed
1/4 cup finely chopped dill
2 tablespoons finely chopped flat-leaf parsley leaves
2 eggs, well beaten
1/2 cup plain flour
2 tablespoons rice flour
Freshly ground black pepper
1. Grate the zucchini coarsely and put into a colander. Sprinkle lightly with salt and toss, then leave for 20 minutes to drain. Rinse the zucchini briefly, then squeeze it to extract as much liquid as you can and pat dry with kitchen paper.
2. Mix the zucchini with the onion, garlic, fetta, herbs and eggs in a large bowl. Sift on the flours, then season with pepper and stir to combine.
3. Heat a little oil in a non-stick frying pan over medium heat until sizzling. Drop small tablespoons of batter into the hot oil and flatten gently. Cook for 2 minutes on each side, or until golden brown. Drain on kitchen paper and serve piping hot.
Serve with tzatziki