Courgette and Haloumi Fritters
I love to have a couple of simple vegetarian and / or gluten free options up my sleeve that I can easily whip up for either a lunch or dinner. And this recipe fits the bill. The other big winner about these fritters is haloumi.
I mean seriously… what can possibly go wrong with fried salty cheese?!?
This recipe can be used with courgette (another name for zucchini) but I have also used kumera (purple sweet potato), which looks very pretty. But basically… you can’t go wrong with any vegetable… just as long as you make sure to
- squeeze out all extra liquid (I do in a clean tea towel)
- don’t add too much flour – less is more flavour. The recipe will look sloppy, but trust me, the taste will be compromised if you bulk it up with too much flour!
- 300 g of courgette
- 1 red onion
- 200 g of haloumi
- 80g of plain flour (I use chick pea flour for my gluten free friends)
- 2 free range eggs
- fresh dill or any other herbs (I’ve experimented with many – all look and taste great)
- lemon quarters to serve
How to make your fritters:
- Grate or coarsely chop in your food processor (Thermomix 2 seconds speed 4)
- Squeeze out all extra liquid using a clean tea-towel or paper towels
- Chop the onion and herb of choice finely (by hand or in food processor (Thermomix 2 seconds speed 4)
- Chop haloumi – though the odd bigger chunk can feel like Christmas in your mouth! (Thermomix 5 seconds speed 5)
- Add eggs, flour and drained courgette into bowel (and if you don’t fancy using your bowel – you can always use a normal kitchen bowl!) and mix until all the dry ingredients are evenly distributed – but not over mixed. (Use the reverse stir on Thermomix)
- Fritters can be cooked in 2 ways –
- make patties on oven tray lined with baking paper. Oven preheated to 175. Bake for 5-7 mins and flip until golden and firm
- heat a little oil in a frypan and cook in batches for 2 minutes each side or until golden and firm
- Serve with lemon quarters and your favourite salad!
This recipe is such a favourite in my house, that I double the recipe and cook half in the oven and the other half in the frypan. The kids love to take them for lunch cold the next day too!
I particularly love this Cobram Estate Olive oil for the extra lemony- taste!
I paired this with one of my favourite salads – roast a whole bunch of different coloured vegetables – cut and tossed with crushed garlic, sea salt and olive oil. When they are suitably roasted toss them with raw baby spinach (its ok if it wilts) and a good squeeze of lemon, salt and freshly cracked pepper.
Give it a go and let me know how they work for you!
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