Zucchini, haloumi and brussels sprout fritters

Written By Westridge Fruit & Vegetables .

These golden fried zucchin, haloumi and brussels sprout fritters are great served with a dollop of herbed yoghurt and fresh tomato salad.

INGREDIENTS

  • 400g pkt brussels sprouts, finely shredded

  • 2 zucchini, coarsely grated

  • 225g haloumi, coarsely grated

  • 2 Eggs, lightly whisked

  • 1/2 cup (75g) self-raising flour

  • 1/3 cup (80 ml) milk

  • 2 tbsp dill, finely chopped

  • 2 tbsp olive oil

  • 1/2 cup (140g) Greek-style yoghurt

  • 200g mini medley tomatoes, halved

  • Mint leaves, to serve

METHOD

Step 1 - Heat a large frying pan over medium-high heat. Add the brussels sprout and cook, stirring, for 5 mins or until tender. Transfer to a bowl and set aside for 5 mins to cool slightly. Add the zucchini, haloumi and egg and stir to combine. Add the flour, milk and half the dill and stir to combine. Season.

Step 2 - Heat the oil in a large frying pan over medium heat. Pour three 1/4-cup (60ml) portions of mixture into the pan, allowing room for spreading. Cook for 2 mins or until golden underneath. Turn and cook for a further 1 min or until golden and cooked through. Transfer to a plate. Repeat, in 3 more batches, with remaining batter.

Step 3 - Combine yoghurt and remaining dill in a bowl. Combine the tomato and mint leaves in a large bowl. Divide the fritters among serving plates. Serve with tomato salad and yoghurt mixture.

Source: Taste.com.au

Westridge Fruit & Vegetables .
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