These fritters are a great way to reinvent the way you eat your vegetables.
Home cooking is one of the best ways to know exactly what you’re eating and a great way of getting the whole family involved. With so many of us staying at home social distancing, there’s no better time to start experimenting with new flavours and recipes.
Made with grated haloumi, carrot and zucchini, these fritters have deliciously crunchy texture and a savoury flavour that make them a great vegetarian meal to add to any weekly meal line up. And for those of you who like to prep out your meals for each week, the fritters are freezable for up to two weeks and the mixture lasts up to three days in the fridge.
These are a great way of reinventing your vegetables, and with paired with a green salad means you can get up to three of your daily serves of vegetables, all in one meal!
Haloumi Fritters with Grated Carrot and Zucchini
- Serves 3 (2 fritters each).
- Preparation Time: 30 minutes prep, 1 hour to set fritters, total 1 hour 30 minutes
- Cooking Time: 5 minutes
What You’ll Need
- Large Zucchini (2x)
- Large Carrot (2x)
- Haloumi – 180grams / 1 and ½ cups
- Spring Onions – 60grams / ½ cup
- 1 large Egg
- Breadcrumbs – 90grams / ¾ cup (I used panko)
- Oregano – 1tbsp or to taste
- Red Chili Flakes (optional)
- Oil for cooking
- Large mixing bowl
- Knife and chopping board
- Prepare your carrots and zucchini – wash and peel carrots and cut the ends off your zucchini
- Grate your zucchini, carrots and wrap them up in a clean tea towel. Over the sink, squeeze out as much of the excess water as you can. You can also use a colander to press out the excess water, but I find the tea towel method gives me far more leverage to get as much water out as possible – This step is vitally important! Too much water and it will just soak into all the breadcrumbs and make everything soggy! Once water free, add your zucchini and carrot to your mixing bowl and mix them together well using your hands or a sturdy wooden spoon.
- Grate your haloumi and add to your mixing bowl.
- Mix together well.
- Add in salt, pepper, oregano and chilli flakes (optional) to taste and spring onions.
- Crack your egg in and fold them into the mixture until it’s all mixed in and the mixture wet and bound together
- Add in your breadcrumbs.
- Mix together well.
- Form your cakes using a large table spoon or until the ball of mixture neatly covers the palm of your hand.
- Put your cakes onto a plate or in a plastic container, cover and put in the fridge to set for at least an hour. If you like, you can prepare these early in the day and leave them to chill until dinner or the next day.
- Once your fritters are cooled and set, heat your pan until the oil is smoking and put your fritters in and cook for 2-3minutes each side, or until they’re golden brown and crispy
While the grating does take a long time, the pay off is definitely worth it in my opinion because they’re such a fun meal. It’s perfect as a snack after a hard workout or as a Sunday brunch and because it’s crunchy and savory, these fritters are fantastic for introducing picky eaters to vegetables.