Method

• 1.
  Place the oats in a small food processor and whiz until finely chopped.
• 2.
  Combine zucchini with 1 tsp salt then place in a colander lined with a clean Chux or muslin for 5 minutes to drain.
• 3.
  Squeeze excess liquid from the zucchini, then place in a bowl with oats, egg, haloumi, herbs and cayenne, and stir to combine.

• 4.
  Heat oil in a frypan over medium-high heat. In batches, add 1/4 cup zucchini batter to pan for each fritter. Cook for 2 minutes each side or until golden and crisp.
• 5.
  Drain on paper towel. Repeat with remaining batter Drain oil from pan and return to medium heat. Add the chorizo and cook, tossing, for 3-4 minutes until crisp.
• 6.
  Serve fritters with chorizo, sliced tomato, lime wedges and extra mint and dill.