Name: Zucchini and haloumi fritters with roasted tomato and avocado salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 100g self-raising flour; 2 eggs; 125ml milk; 4 large zucchini, coarsely grated; 200g haloumi, coarsely grated; 125.00 ml finely shredded mint; 36.40 gm olive oil; Tamar Valley Greek Style Yoghurt, to serve; Lemon wedges, to serve; 250g grape tomatoes; 20.00 ml red white vinegar; 1 ripe avocado, stone removed, peeled, coarsely chopped; 62.50 ml small mint leaves; 62.50 ml small basil leaves

Zucchini and haloumi fritters with roasted tomato and avocado salsa

0 Likes

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Start your day right with delicious zucchini and haloumi fritters.

Ingredients:

100g self-raising flour
125ml milk
4 large zucchini, coarsely grated
200g haloumi, coarsely grated
125.00 ml finely shredded mint
Tamar Valley Greek Style Yoghurt, to serve
Lemon wedges, to serve
250g grape tomatoes
20.00 ml red white vinegar
1 ripe avocado, stone removed, peeled, coarsely chopped
62.50 ml small mint leaves
62.50 ml small basil leaves

Instructions:

Prepare for the delicious roasted tomato and avocado salsa by preheating your oven to 180C. Line a baking tray with parchment paper. Spread the tomatoes on the tray, drizzle with oil and vinegar, and season with salt and pepper. Roast in the oven for 10 minutes until the tomatoes start to soften. Once done, take out of the oven and let it cool before moving on to the next step.
In a large bowl, create a well in the center of the flour. In a separate jug, whisk together the milk and egg. Pour the egg mixture into the well of the flour and whisk until fully combined.
Gently press out excess liquid from zucchini using your hands, then mix it into the batter along with the haloumi and mint, stirring until well combined.
1. Heat oil in a frying pan over medium heat, then carefully ladle 1/4 cup of batter around the edge of the pan. Cook until golden brown and cooked through on both sides, about 2-3 minutes per side. Repeat this process two more times with the rest of the batter.
Mix together the roasted tomato, avocado, mint, and basil in a small bowl.
Plate the fritters and accompany them with tomato salsa, yogurt, and lemon wedges.

We use cookies

Similar Recipes

Zucchini and haloumi fritters with dill yoghurt dressing

Gluten-free zucchini and haloumi fritters

Haloumi and zucchini fritters with avocado salsa

Corn fritters recipe

Zucchini & haloumi fritters with tabouli