Baking
57 recipes
I am transported to Greece when I make these. Where I first tried these delicate, flavourful fritters.
A lovely starter to any meal, or a nibble for a cocktail party, or a great kid’s meal – haloumi being especially high in calcium and a delicious way to sneak in some vegetables.
Make sure the fritters aren’t too large, take the time to make lots of small ones so they cook evenly.
Serve straight away, or warm them up in the oven before serving.
Makes 40. V. Fritters freeze well.
Pictured: Zucchini and haloumi fritters
Ingredients
- 300g zucchini (approx 3-4), coarsely grated
- 1 small brown onion/4 spring onions- finely chopped
- 200g haloumi, coarsely grated
- ¼ cup plain flour
- 2 eggs
- 1 tbsp fresh dill or 2 tsp dried dill
- ¼ cup oil for frying
- To serve – lemon slices and Greek plain yoghurt
- Lay the grated zucchini into a colander and squeeze out as much liquid as you can – I place a tea towel or some paper towels over it to help.
Method
Combine zucchini with onion, haloumi, flour, eggs and dill – season with some fresh pepper.
In a large frying pan, heat the oil and spoon heaped teaspoons, or pikelet-sized amounts into the pan – let brown and cook well for 2 minutes or so before flipping over to cook the other side – the heat should not be too high so they have time to cook through and be golden and firm, without browning too much. Drain on paper towels.
Pictured: Frying zucchini haloumi fritters
Serve with yoghurt and lemon slices
Dietary preferences
- Vegetarian
- Gluten-Free with substitutions
