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Haloumi and zucchini fritters with avocado salsa


  • 1 avocado, halved, stone removed, peeled, finely chopped
  • 1 small red onion, halved, thinly sliced
  • 1/2 cup loosely packed fresh coriander leaves
  • 2 tablespoons fresh lemon juice
  • Salt & freshly ground black pepper
  • 3 (about 450g) green zucchini, ends trimmed, coarsely grated
  • 180g haloumi, coarsely grated
  • 55g (1/3 cup) wholemeal plain flour
  • 2 egg whites, lightly whisked
  • 60ml (1/4 cup) olive oil


  • Step 1 - Place the avocado, onion, coriander and lemon juice in a small bowl and gently toss to combine. Taste and season with salt and pepper.
  • Step 2 - Place the zucchini in a clean tea towel and use your hands to squeeze out any excess liquid. Transfer to a medium bowl. Add the haloumi, flour and egg white, and stir until well combined. Season with pepper.
  • Step 3 - Heat the oil in a non-stick frying pan over medium-high heat. Spoon three 40ml (2-tablespoonsful) portions of batter into the pan. Use the back of a spoon to flatten slightly. Cook for 2 minutes each side or until golden and cooked through. Transfer fritters to a plate lined with paper towel and cover with a tea towel to keep warm. Repeat, in 3 more batches, with the remaining batter, reheating pan between batches.
  • Step 4 - Divide fritters among serving plates. Spoon over the avocado salsa and serve immediately.

Recipe Ingredient

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