Zucchini, Pea and Haloumi Fritters
The weather has been so changeable in Sydney lately and as a result I’ve been struggling with knowing what to cook for dinner
When it is hot and humid I don’t want to turn the oven on, and I want things that are quick and easy
These little fritters have been on my mind ever since receiving my February Delicious magazine with these Zucchini and Haloumi Fritters on the front cover…
Delicious Magazine’s Zucchini and Haloumi Fritters
Now I can’t seem to stick to a recipe. With this one I replaced the ham with peas, plus I scaled it down
And I served the fritters with a simple watercress and avocado salad with a lemon and olive oil dressing, although their green goddess salad dressing recipe sounded rather delicious!
These are a lovely simple, tasty fritter, perfect for a quick weeknight dinner
- 2 zucchini (250g), grated
- ½ cup frozen peas
- 100g haloumi, coarsely grated
- ⅓ cup wholemeal self-raising flour
- 1 egg, lightly beaten
- ¼ cup chopped fresh dill or mint
- ¼-1/2 teaspoon salt
- Pepper
- Extra virgin olive oil to shallow-fry
- Green salad, to serve
- Place zucchini in a large bowl along with peas, haloumi, flour, egg, dill or mint, salt and pepper
- Mix until well combined
- Heat 5mm oil in a large fry-pan over medium heat
- In batches, spoon ¼ cup zucchini mixture per fritter into pan. Flatten slightly with a spatula
- Cook for 3-4 minutes each side until golden, then drain on paper towel. Keep warm
- Repeat with remaining mixture
- Serve with salad
Here are all the others I have made in the past!
Zucchini Corn and Basil Fritters
Zucchini and Chickpea Fritters with Avocado and Tomato Salad
Carrot Zucchini and Corn Fritters topped with smoked trout and horseradish cream
