Herb, Halloumi & Vegetable Fritters
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Herb, Halloumi & Vegetable Fritters
Recipe by Courtney Roulston
Dietaries: Vegetarian, Meat free
Serves: 4 (makes 12 fritters)
Prep Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
1 large zucchini
1 large carrot, grated
200g haloumi, grated
½ bunch mint, roughly chopped, plus extra to serve
½ bunch dill, roughly chopped, plus extra to serve
2 spring onions, sliced
1 lemon
2 eggs
2/3 cup Coles self-raising flour
Sea salt and pepper to taste
4 tablespoons Extra Virgin Olive Oil for frying
½ cup sour cream to serve
METHOD
Grate the zucchini into a bowl then sprinkle with a little salt. Set aside for 5 minutes for the salt to draw moisture from the zucchini.
Meanwhile, place the grated carrot, grated haloumi, mint, dill, spring onions, zest and juice of ½ the lemon, eggs and a pinch of salt into a large mixing bowl and stir to combine. Squeeze as much liquid as possible from the zucchini then add to the vegetable mixture along with the flour. Stir until everything is combined and you have a thick batter.
Heat half the oil in a large frying pan then spoon in tablespoon sized amounts of the batter. Cook for 3 minutes each side, or until tender, but crisp and golden on the outside. Repeat until all the batter is cooked.
Stack the fritters onto a serving plate then top with sour cream, mint, dill and lemon wedges on the side.
