Zucchini Mint Haloumi Fritters
Servings: 4
These easy to make Zucchini Mint Haloumi Fritters are a quick and easy to make nourishing meal. Have them for breakfast, lunch or dinner.
Ingredients
- 500 g zucchini/s - grated, moisture wrung from it
- 1 red onion/s - finely chopped
- 1 clove/s garlic - crushed
- ¼ bunch/s fresh mint leaves - picked off the stems and finely chopped
- 180 g haloumi - crumbled
- 1 lemon/s - zest (& quartered to serve)
- Sea salt and freshly ground black pepper - to taste
- 3 egg/s - whisked a little
- 50 g besan flour (chickpea flour) see alternatives below
Instructions
- Combine the (wrung) grated zucchini, onion, garlic, mint and crumbled haloumi together in a large mixing bowl or food processor.
- Add the zest, salt, pepper and eggs and mix to combine.
- Lastly add the flour and mix well. The vegetables are just coated by the flour and egg.
- It's important to cook immediately or the batter will release moisture. If the zucchini does release more liquid, add more flour to form a thick batter.
- Add a little ghee, butter or olive oil to a fry pan and heat over a moderate heat. Add the batter (approx. heaped tablespoon), flatten and cook until brown.
- Flip the fritters only once the bottom is golden brown and crisp. If you flip them before they are properly cooked on the base they may fall apart so be patient.
Thermomix
- Chop the zucchini, 5 seconds, speed 5. Wring out the moisture well and set aside.
- Add garlic to the bowl, chop 3 seconds, speed 6. Add the onion, chop 5 seconds, speed 5.
- Add the mint leaves, chop 5 seconds, speed 5.
- Now chop the haloumi (broken into quarters), 5 seconds, speed 5.
- Add the zucchini back into the bowl and the rest of the ingredients. Blend, scraping the sides, 10 seconds, speed 4.
Serve
- With a leafy, green salad.
- Lemon wedges (use the lemon you zested)
Make-ahead
- Re-heat under a low grill or in a sandwich press. The are also great cold.
Store
- Store in an airtight container in the fridge.
- Can also be frozen.