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Zucchini, haloumi and preserved lemon fritters

INGREDIENTS

  • 2 large zucchini, coarsely grated
  • 1 red onion, coarsely grated
  • 2 teaspoons preserved lemon, finely chopped (see Notes)
  • 2 teaspoons dried oregano
  • 150g haloumi, coarsely grated
  • 1/2 cup plain flour
  • 1 egg, lightly beaten
  • 1/3 cup Greek-style yoghurt
  • Small fresh coriander leaves, to serve

METHOD

  • Step 1 - Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
  • Step 2 - Using hands, squeeze grated zucchini and onion to remove excess liquid. Transfer to a bowl. Add preserved lemon, oregano, haloumi, flour and egg. Season with salt and pepper. Stir to combine.
  • Step 3 - Roll heaped tablespoons of mixture to make 16 balls. Place on prepared tray. Using a fork, flatten slightly. Bake for 25 minutes, turning halfway through, or until golden and firm. Set aside to cool for 5 minutes.
  • Step 4 - Top each fritter with a teaspoon of yoghurt. Season with pepper. Sprinkle with coriander. Serve.

Recipe Ingredient

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