Courgette & sun-dried tomato fritters with sumac kefalotyri recipe

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Kefalotyri is a hard cheese from Greece and Cyprus, not dissimilar to halloumi. When oven-baked, it takes on a gorgeous golden colour and has a slightly stringy melting texture and an agreeably salty flavour.

  • Yield: 4 Servings


  • 1 lb (450 g) courgettes/zucchinis, topped and tailed
  • scant 1 tsp fine sea salt
  • 3 oz (80 g) sun-dried tomatoes, roughly chopped
  • a generous bunch of spring onions/scallions, chopped
  • 2 tbsp fine polenta/cornmeal or semolina
  • scant 1 tsp baking powder
  • 1 egg, beaten
  • 4–5 tbsp olive oil
  • 5½ oz (150 g) Kefalotyri cheese, cut into small cubes
  • 1 tsp ground sumac
  • freshly ground black pepper
  • fresh mint leaves and mixed salad, to serve

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