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Zucchini, haloumi and brussels sprout fritters
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Crispy zucchini, halloumi, and brussels sprout fritters served with tangy herb yogurt and a side of vibrant tomato salad.
Ingredients:
  • 400g pkt brussels sprouts, finely shredded
  • 2 zucchini, coarsely grated
  • 225g haloumi, coarsely grated
  • 2 Free Range Eggs, lightly whisked
  • 75g self-raising flour
  • 80 ml milk
  • 40.00 ml dill, finely chopped
  • 140g yoghurt
  • 200g Perino tomatoes, halved
  • Mint leaves, to serve
Instructions:
  • 1. Start by heating a large frying pan over medium-high heat. 2. Add the brussels sprout and cook, stirring occasionally, for 5 minutes until tender. 3. Transfer the cooked brussels sprouts to a bowl and allow them to cool for about 5 minutes. 4. Mix in the zucchini, haloumi, and egg until well combined. 5. Stir in the flour, milk, and half of the dill until the mixture is well incorporated. 6. Season to taste and enjoy your delicious dish.
  • 1. Heat oil in a large frying pan until shimmering. Pour three 1/4-cup (60ml) portions of mixture into the pan, leaving space for spreading. Cook until golden underneath, about 2 minutes. Flip and cook for another minute or until fully cooked and golden. Transfer to a plate. Repeat with remaining batter in 3 more batches.
  • Mix yoghurt and leftover dill in a bowl. In a separate large bowl, mix tomato and mint leaves together. Arrange the fritters on serving plates and serve with tomato salad and yoghurt mixture.

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