Set aside grated zucchini for 10 minutes. Squeeze as much liquid as you can from it and drain.
Place brussels sprouts, zucchini, spring onion, garlic, halloumi, egg, potato starch, buckwheat, basil and paprika in a large bowl. Mix well to form a thick batter. If the batter is too dry, add a tablespoon or two of water.
Drizzle a tablespoon or two of olive oil in a large frying pan on medium. Dollop the batter in two heaps, flattening each to about 10-12cm in diameter. Reduce heat to medium-low and cook the fritter for a couple of minutes on each side, turning carefully to ensure it is evenly browned.
Repeat with remaining batter.
Serve fritters on a bed of greens with some homemade aioli or mayonnaise.
Flours - Potato starch and buckwheat can be swapped for regular flour or plain gluten free flour.Potato starch can be replaced with cornflour but the result might not be as soft and fluffy as this version.