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Daily Archives: February 10, 2019

Zucchini and Halloumi Fritters

Fritters for breakfast lunch or dinner, these simple to make little gems are the mainstay of any meal. There are so many variations and lots of recipes out there. One of the most famous versions is Bill Granger’s iconic Sweet Corn Fritters. They’re on the menu at Granger and Co in London and at the original Bills in my home town Sydney. They are pretty good, wherever you eat them.

I have also blogged in the past Gordon Ramsay’s Halloumi, Zucchini amd Herb Cakes, see here for the post. These fritters are good, too.

But these bright green numbers are so easy to make and really tasty, and are currently high on my list of go-to recipes for lunch or dinner.

They are based on a recipe from Hugh Hamilton Wines, in McLaren Vale in South Australia, although I haven’t been able to find the original recipe when researching for this post. 

What I love about these fritters is that they keep their green colour on the outside and inside. And when you cut them open, the halloumi is still a little bit oozy! Lovely.

Ingredients

2 large zucchini
1 red onion
150g halloumi
Zest of a lemon
1 teaspoon fresh thyme leaves
1/2 cup plain flour
1 free-range egg, lightly beaten

Method

Preheat oven to 180 degrees C fan-forced. Line a baking tray with baking paper.
Coarsely grate the zucchini and red onion using the large holes of a box grater.
Squeeze the grated zucchini and onion to remove excess liquid. The best way to to do this is using your hands, squeezing a handful at a time. Transfer the grated vegetables to a bowl. Now grate the halloumi in the same way.
Add the lemon, thyme leaves and halloumi to the bowl and mix. Stir in the flour and egg, and season with sea salt and black pepper.
Roll heaped tablespoons of the mixture into rough balls and place onto the baking tray. The mixture is quite wet, but don’t worry, as they will keep their shape as they bake. Bake for 25 – 30 minutes or until golden and firm. The edges may be a little dark – this just adds to the rustic effect!
Serve with sour cream or Greek yoghurt, and chilli jam or sweet chilli sauce, and a big green salad on the side. Delish!

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