To make the yoghurt, combine yoghurt, chopped mint, Fountain Thick Mint Sauce and Fountain Sweet Chilli Sauce in a bowl. Stir well.
Use a food processor or a box grater to coarsely grate the zucchini, haloumi and onion. Transfer to a large bowl. Stir in Fountain Thick Mint Sauce and mint leaves. Make a well in the centre and add the egg. Add the flour and stir well to combine. Season with salt and pepper.
Pour enough oil to come one-third up the side of a wok or large saucepan. Place over high heat. Heat to 170C. Place the handle of a wooden spoon in the oil. The oil is ready when bubbles begin to appear around the tip of the handle.
Use your hands to shape ¼ cup zucchini mixture into a fritter. Add to the oil. Repeat to make more fritters. Deep-fry the fritters, turning halfway, for 4 minutes or until fritters are golden and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining mixture to make approximately 16 fritters.
Transfer the fritters to a serving platter. Top with mint leaves. Serve with the mint & chilli yoghurt.