Zucchini Halloumi Fritters Recipes

ZUCCHINI & HALLOUMI FRITTERS

Zucchini & Halloumi Fritters image

Provided by Irena Macri

Number Of Ingredients 18

Ingredients

2 medium zucchinies, grated
100 g / 3.5 oz halloumi cheese, grated
1 teaspoon cumin powder
½ teaspoon paprika
½ teaspoon coriander seed powder
2 tablespoons chopped fresh coriander/cilantro
1 teaspoon garlic powder (or a little grated fresh garlic)
1 teaspoon onion powder (optional)
2 eggs
¼ cup buckwheat flour, cassava flour or almond meal
Coconut oil for cooking
2 tablespoons mayonnaise
2 tablespoons full-fat yoghurt or coconut yoghurt (or extra mayonnaise, if avoiding dairy)
½ teaspoon smoked paprika
½ teaspoon chipotle chilli
1 small clove garlic, grated
3 [sun-dried tomatoes
Pinch of salt

Steps:

Working with a small batch a time, place grated zucchini in your hands and squeeze tight to remove excess liquid from the vegetable flesh. You can discard the juice or save it for a green smoothie. Add the squeezed, grated zucchini to a mixing bowl and add the rest of the ingredients, except for the flour. Mix well together, then add the flour and combine into a consistent batter.
Heat a thin layer (about 1 tablespoon) of coconut oil in a large frying pan. Scoop a good tablespoon or two of the mixture and place it carefully in the pan in a round shape. Press it down slightly to form a flat pancake. Cook for about 4 minutes on each side over medium-high heat, until golden brown on each side.
If making the chipotle aioli, place all ingredients in a blender or a food processor and whiz together until smooth. Alternatively, chop the sun-dried tomatoes finally and mix together with the other ingredients.

ZUCCHINI AND HALLOUMI FRITTERS

Zucchini and Halloumi Fritters image

Zucchini fritters are always delicious. These ones are all the tastier for the inclusion of dill, haloumi and lemon. This recipe makes 45 appetisers, and is from the Australian publication 'finger food' by Murdoch Books. I am posting it here for the 2005 Zaar World Tour. If you want to serve these as a side dish rather than as an appetiser, or as one dish in a vegetarian meal, simply make them larger, and remember to adjust the cooking time.

Provided by bluemoon downunder

Categories Cheese

Time 40m

Yield 45 fritters

Number Of Ingredients 11

Ingredients

300 g zucchini
4 spring onions, thinly sliced
200 g halloumi cheese, coarsely grated
1/4 cup plain flour
2 eggs
1 tablespoon fresh dill, plus sprigs, for garnish
salt, to taste
fresh ground black pepper, to taste
1/4 cup oil
1 lemon, cut into very thin slices, seeds removed
1/3 cup yoghurt, thick, creamy Greek-style preferred

Steps:

Coarsely grate the zucchini and squeeze out as much liquid as possible in your hands.
Combine the zucchini with the spring onion, haloumi, flour, eggs and dill, and season well with salt and freshly ground black pepper.
Heat the oil in a large, heavy-based, preferably non-stick pan, form fritters from the mixture (by using heaped teaspoons full of the mixture for each fritter), and cook in batches for 2 minutes each side, or until golden and firm; and drain on paper kitchen towels.
Cut each slice of lemon into quarters or eighths, depending on the size of the lemons, so that one piece can be placed as a triangle on top of each fritter.
Top each fritter with 1/2 a teaspoon of yoghurt, a triangular-shaped piece of lemon and a small sprig of dill.

Nutrition Facts : Calories 19.6, Fat 1.5, SaturatedFat 0.3, Cholesterol 9.6, Sodium 4.9, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 0.6

HALOUMI & ZUCCHINI FRITTERS

Haloumi & Zucchini Fritters image

Delicious savoury fritters

Provided by roobarb100

Time 30m

Yield Makes Pieces

Number Of Ingredients 6

Ingredients

180g haloumi, grated
2 zucchini, grated
3 shallots, finely chopped
2 tbsp plain flour
1 egg, lightly beaten
Salt & pepper

Steps:

Put haloumi, zucchini, shallots, flour & eggs into a bowl, season. Stir to combine.
Heat 2 tbsp oil in a large non stick frypan over a medium heat.
Cook heaped tbsp's of mixture, about 6 at a time for 2-3 minutes each side until golden brown.
Drain on paper towels and serve.

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