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Gluten-free zucchini and haloumi fritters
Gluten-free zucchini and haloumi fritters
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Delicious gluten-free fritters with crispy texture. Enjoy with baked tomatoes and creamy Greek yogurt.
Ingredients:
  • 2 x 200g cherry truss tomatoes, cut into small bundles
  • Extra virgin olive oil spray
  • 32.50 gm rice flour
  • 20.00 gm gluten-free self-raising flour
  • 2.50 gm ground cumin
  • 82.50 ml chilled sparkling mineral water
  • 200g haloumi, grated
  • 2 zucchini, grated, squeezed of excess liquid
  • 1 tsp finely grated lemon rind
  • 1 spring onion, thinly sliced
  • Vegetable oil, for shallow-frying
  • 2 lebanese cucumbers, cut into ribbons
  • 150g baby leaf salad mix
  • Lemon wedges, to serve
  • Greek-style yoghurt, to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced. Prepare a baking tray by greasing and lining it with baking paper. Lay tomatoes on the tray, spray them with oil, and season with salt and pepper. Bake for 20 minutes or until the skins split.
  • In a medium bowl, mix together the flours and cumin. In a separate medium jug, whisk together the mineral water and egg. Mix the egg mixture into the flour mixture along with the cheese, zucchini, garlic, lemon zest, and onion. Gently stir until just combined.
  • Fill a large frying pan with enough vegetable oil to come 2cm up the side of the pan. Heat the oil over medium-high heat. Cook 2 tablespoons of the mixture for 2 minutes on each side, or until golden and fully cooked. Place on a paper towel to drain.
  • Toss together cucumber and salad leaves. Serve fritters with roasted tomatoes, salad, lemon wedges, and yogurt.

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