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Courgette and halloumi fritters


Courgette and halloumi fritters

Ingredients 16
Servings 4-6
Time 10 min

Ingredients

  • 620
    g
    courgettes, grated
  • 100
    g
    self-raising flour
  • 50
    g
    plain flour
  • 250
    g
    halloumi
  • 1
    pinch
    chilli flakes
  • 1
    tsp
    salt
  • 2
    eggs, lightly beaten
  • 1/2
    cup
    fresh dill, chopped
  • 1
    Tbs
    extra virgin olive oil
  • 200
    g
    sugar snap peas
  • 50
    g
    beetroot, julienned, to serve
  • spinach to baby gem lettuce, to serve
  • GREEN GODDESS DRESSING
  • 1/2
    bunch
    fresh mint and dill
  • 1/2
    lemon, juice only
  • 120
    g
    sour cream
 

Method

20 min
 

Place the colander into a bowl and coarsely grate the zucchini into the colander. Add the salt and set aside for 15 minutes, then squeeze to remove extra moisture. In a separate bowl, add the grated zucchini, flours, eggs, chilli flakes and dill, mix to combine. 


In a frying pan, heat the olive oil for a shallow fry on a medium heat. In batches, spoon in a heaped tablespoon of the fritter mixture and fry for 3-4 minutes on either side, drain on kitchen paper and keep warm. 


Plate fritters with the lettuce/spinach, beetroot and sugar snaps, season with salt and pepper and drizzle with olive oil. Top with a poached egg or two. 


In a blender, blitz together the yoghurt, sour cream, mint and dill until combined. Drizzle over the fritters and salad. 


Reprinted with permission from Dominique Solomon.

 

 

Read more on: fritters  |  vegetarian  |  cheese  |  recipes
 

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