Culture Street

Food

ZUCCHINI & HALOUMI FRITTERS

On March 14, 2014

SERVES 2 (MAKES 4 LARGE FRITTERS)

Who says zucchini is boring? We’ve made these fritters in our Sprout kids class, and the students
absolutely loved them. The haloumi makes these so moreish! Any leftover fritters refrigerate
well, and make a great lunch to take to work the following day.

Ingredients

2 zucchini (courgettes)
80 g (2¾ oz/½ cup) grated haloumi cheese
3 spring onions (scallions), ends removed, thinly sliced on an angle
3 tablespoons chopped flat-leaf (Italian) parsley
1 free-range egg, lightly beaten
2 tablespoons plain (all-purpose) flour
2 tablespoons olive oil

1. Coarsely grate the zucchini onto a piece of paper towel then squeeze out any excess moisture.
Add to a large bowl with all the other ingredients, except the olive oil, and mix together. Once everything has come together, use your clean hands to form four fritters slightly smaller than the palm of your hand. Place these on a lined baking tray or large plate then refrigerate for 15–30 minutes to help them firm up slightly.

2. Preheat a large non-stick frying pan over a high heat, add the olive oil and cook the fritters in
batches. Fry until golden on both sides then serve immediately.

Recipes and Images from I'd Eat That, by Callum Hann, Murdoch Books, $24.99

You Might Also Like

Food

Tomato and carrot soup

GF / F OPTION / SF / V / VG OPTION

On May 20, 2016

Food

Roasted Vegetable Pizza

Serves 4

On August 22, 2014

Food

Spicy Pork Tacos with Salsa

Serves 4

On March 21, 2014
 

Food

ASIAN CRAB CAKES WITH MANGO CHUTNEY

These Southeast Asian-inspired crab cakes make such a good impression, and I love that I can make them ahead with just a little last-minute cooking. I like to serve them with...

On June 6, 2013

Food

River Cottage Australia Cooking School 2015

Need to brush up on your culinary skills? Leading independent television production company KEO Australia launched today the River Cottage Australia Cooking School 2015.

On April 7, 2015

Food

ZUCCHINI WITH BACON, PARMESAN & LEMON THYME

Serves 4

On September 19, 2013
 
Copyright © 2012 - 2019 Culture Street
Contact: info@culturestreet.com.au