Zucchini & Halloumi Fritters from Noha Serageldin on Vimeo.
Anyone who has been following me from the start will probably know by now how much I love my vegetables. I truly do enjoy cooking and eating my veggies, never ever thinking of them as a chore or so…
ZUCCHINI, MINT & HALLOUMI FRITTERS
PREP TIME
COOK TIME
TOTAL TIME
a beautifully simple and endlessly customiseable veggie fritter recipe, perfect for quick weeknight cooking and works beautifully for any meal of the day!
Author: Noha Serageldin
Serves: 4
INGREDIENTS
- 750g zucchini, coarsely grated (about 5 large zucchini)
- 250g halloumi cheese, finely grated
- 100g plain or wholewheat flour
- 1.5 tsp. baking powder
- ½ cup fresh mint, finely chopped
- 1 tsp. salt
- 2-3 eggs
- olive oil for cooking
INSTRUCTIONS
- After grating the zucchini, which you can do manually using a box grater OR using the grater attachment of a food processor if you have one, spread out the zucchini onto several layers of kitchen paper. Top with 1 or two more layers of kitchen paper and use your hands to press out as much moisture from the zucchini as you can for a minute or so until the paper is damp. Transfer the zucchini to a large bowl.
- Add the cheese, flour, baking powder, mint, salt and 2 eggs and stir everything together very well. If the mixture is too dry, add the extra 3rd egg and mix. You want the mixture to be moist but not too wet.
- Heat a large non-stick frying pan over medium heat. Add 1-2 tbsp oil, then spoon about 1.5-2 tablespoons of the zucchini mixture into the pan, using your spoon to shape it into a round patty. Do only 2-3 fritters at a time so as not to overcrowd the pan.
- Cook the fritters about 2-3 minutes per side, until nicely golden brown and firmed up. Repeat until you use up all the zucchini mixture. TIP: You could put the cooked fritters in a low oven to keep them warm while you cook the rest.
- Serve the fritters warm with a dollop of yoghurt, a scatter of fresh mint leaves and top with a fried egg sprinkled with chilli flakes if you like for a full meal.
NOTES
* Feel free to change up the herbs and/or cheese you use! And once you get familiar with the method, you could also try using other vegetables such as potatoes, sweet potatoes or pumpkin, or a combination of several!
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