Our new year commitment to light dinners and heavier lunches means that I cook the following day’s lunch after we have had our evening meal. It was one such weeknight and around 9pm in the evening. I was tired and knew that we were going to have a heavy dinner the following day so I was looking for a light lunch recipe. I’d come across this recipe on taste.com.au and had stocked up on halloumi and zucchini/courgette earlier in the week. However, on that night I decided to jazz it up a bit and I don’t regret it at all! In fact, I declare it the ultimate savoury snack made with fridge leftovers – particularly veggies that are starting to look a bit sad. I’m sorry I didn’t take more pictures of the earlier steps. Hope you will give it a go and let me know what you think at email@example.com
Ingredients (makes 8 fritters) :
For the fritters
1 medium carrot – peeled and grated
1 medium zucchini/courgette – peeled and grated
1 small head of cauliflower – grated
125 gms of halloumi – grated
2 spring onions, chopped into thin discs
1/2 red onion – finely chopped
1 green chilli – finely chopped (optional and add more if you like it hot)
1/2 cup of standard flour
1 egg – beaten
1 and 1/2 teaspoon freshly ground black pepper
1/2 teaspoon garam masala (or curry powder)
1/2 teaspoon of salt
2-3 tablespoons of vegetable oil for cooking the fritters
For the yoghurt dip
1 sprig of mint leaves – finely chopped
1 small bunch of coriander – finely chopped
juice of 1/2 a lemon
1 cup of natural or light Greek style yoghurt
1/2 teaspoon of salt
1. Place the grated zucchini/courgette in a sieve/colander. Sprinkle 1/2 teaspoon of salt over it and toss so that the salt coats the zucchini well. Allow to rest over the sink or in a bowl for 10 minutes. Following this, squeeze out as much moisture as you can out of the zucchini. This will ensure that your fritters hold shape as they are being cooked and don’t disintegrate due to excess moisture.
2. Place all the ingredients for the fritters, including the grated zucchini, in a wide bowl. Using a large metal spoon, mix until all the ingredients are uniformly distributed. You should see a smattering of carrot, zucchini and halloumi throughout the mixture and not just huddling in one corner of the bowl. The mixture should be of a sticky, cookie-dough or scone consistency. This means that if you stick your hands in, you can’t quite make a perfect ball but you can pick up dollops of the batter with your metal spoon.
3. Heat a tablespoon of oil in a shallow pan and spread the oil to coat the entire surface of the pan. When the oil starts to emit an odour, your pan is hot enough and it’s time to make those yummy fritters. Pick up a spoonful of the fritter mixture and place it in your hot pan. Using the back of your spoon, flatten the batter into an approximate circle. Cook for 2 minutes on either side or until they turn a golden brown colour. Drain the cooked fritters on some kitchen towels until you are ready to serve.
4. To make the dip, place all the dip ingredients in a serving bowl and mix well with a spoon. Ta dah !
5. Serve hot veggie and halloumi fritters with a bit of the yoghurt dip on the side and a green, leafy salad if you have the ingredients to make one. These fritters re-heat quite nicely if you want to take leftovers for lunch.
1. Halloumi could easily be substituted with feta or well seasoned ricotta in this recipe.
2. If you want to make it gluten-free, use 1/2 a cup of gluten-free flour instead of standard flour as a binding agent. Chickpea flour or rice flour or even cornmeal would work like a charm.