Speedy zucchini and haloumi fritters

 


Speedy zucchini and haloumi fritters

Ingredients (11)

500g zucchini, trimmed

250g pkt haloumi

1 brown onion, trimmed, peeled

Peanut oil, to deep-fry

1/4 cup chopped fresh mint leaves

1 egg

150g (1 cup) self-raising flour

Sea salt flakes, to serve

Ground cumin, to serve

Fresh mint leaves, to serve

Tzatziki dip, to serve

Method

Step 1

Use a food processor or a box grater to coarsely grate the zucchini, haloumi and onion. Transfer to a large bowl. Stir in the mint. Make a well in the centre and add the egg. Lightly whisk the egg. Add the flour and stir well to combine.

Step 2

Pour enough oil to come one-third up the side of a wok. Place over high heat. Heat to 170C on a cook’s thermometer. Use hands to shape 1/3 cup zucchini mixture into a fritter. Add to the oil. Repeat to make 3 more fritters. Deep-fry the fritters, turning halfway, for 4 minutes or until fritters are golden and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining mixture to make 12 fritters.

Step 3

Transfer the fritters to a serving platter. Sprinkle with sea salt flakes and cumin. Top with mint leaves. Serve with tzatziki.

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup. Simmer for 5 minutes and serve.  
Read more

Vegetarian Lentil and Pumpkin Stew

Image
  Vegetarian Lentil and Pumpkin Stew INGREDIENTS Onion 1 large, peeled and finely chopped Garlic 2 cloves, peeled and finely chopped Olive oil 2 tbsp Lentils 250 g, green Vegetable stock 1 l Bay 2 leaves Pumpkin 600 g, Hokkaido Carrots 300 g, peeled and sliced Oranges 2 Scallion 3, trimmed, washed and cut into thin rings Salt Cayenne pepper Preparation Heat the oil in a pan and briefly sweat the onion and garlic. Then add the lentils, vegetable stock and bay leaves, bring to the boil and cook over a low heat with a lid on the pan for about 25 minutes. Meanwhile wash and halve the pumpkin, remove the seeds and cut the flesh into 2-3 cm dice without peeling it. Peel the oranges with a sharp knife, removing all the white pith and membrane, and cut out the segments, avoiding the membrane. Work over a bowl to catch the juice. Add the diced pumpkin and carrot slices to the lentils 5-8 minutes before the end of cooking time. Continue cooking with the
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves. Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish. Sprinkle chees
Read more