Haloumi Zucchini Fritters with Tomato and Mint
Pretty haloumi pass arounds, or stack and have with an egg for brunch.
|Preparation Time:||10 minutes|
|Cooking time:||10 minutes|
- 180g haloumi cheese, grated
- 2 zucchini or 150g pumpkin, grated
- 1 small red onion, grated
- 1/2 cup self-raising flour
- 1 teaspoon grated lemon rind
- 1 egg
- 1 tablespoon chopped fresh mint
- oil, for frying
- 2 tomatoes, finely diced
- 2 teaspoons lemon juice
- salt and pepper, to taste
Combine haloumi, zucchini, onion, self-raising flour, rind and half the mint together. Coat the base of the pan with oil and fry tablespoons of mixture for 1-2 minutes on each side until golden brown. Drain on absorbent paper. Meanwhile, combine tomatoes, lemon juice and remaining mint together and season to taste. Serve Haloumi Fritters topped with tomato and mint.
Pumpkin, Feta and Dill Fritters - substitute 180g crumbled feta and 1 tablespoon chopped dil for haloumi and mint and proceed as above.
Corn, Chive and Mozzarella Fritters - substitute 1 cup creamed corn, 180g grated mozzarella and 1 tablespoon snipped chives for the zucchini, haloumi and mint, and proceed as above.
Carrot, Coriander and Haloumi Fritters - substitute 150g grated carrot and 1 tablespoon chopped coriander for zucchini and mint and proceed as above.