Airfryer

Scrub the sweet potatoes and cut into 1cm-thick chips.

Drizzle with oil. Arrange in a single layer in the basket of the air fryer.

Cook at 180C for 10 to 12 minutes or until tender and browned, shaking chips in basket once or twice during cooking.

Meanwhile, combine yoghurt, garlic and mint in a small bowl.

Transfer chips to a plate and season with paprika, if using, and salt. Serve with yoghurt sauce.

Use your hands to squeeze out the excess liquid from the zucchini

Place zucchini in a bowl.

Add the haloumi and corn. Stir to combine.

Make a well in the centre and add the egg, flour and oregano. Season and stir until well combined.

Preheat an air fryer to 200C. Drop tablespoonfuls of the zucchini mixture onto the air fryer rack. Cook for 8 minutes or until crisp and golden. Transfer to a plate. Repeat with the remaining mixture in 2 more batches.

Arrange warm fritters on a serving plate. Place yoghurt in a small serving bowl. Season the yoghurt with black pepper and drizzle over olive oil, if using. Serve scattered with extra oregano.

Heat the milk and oil in a saucepan over medium heat for 2 minutes or until the milk comes to a simmer.

Add the flour and stir to combine. Transfer mixture to the bowl of a stand mixer. Beat for 2 minutes or until smooth and cooled slightly.

Add the eggs, one at a time, beating well after each addition. Beat in the cheese until just combined. Use damp hands to shape tbsp of batter into balls.

Line the base of an air fryer basket with baking paper, trimming to fit. Place the balls, 5cm apart, on the baking paper.

Cook on 180C for 15 minutes or until golden and puffed. Repeat with remaining balls. Serve.