Ingredients
- 2 zucchini (courgettes)
- 80 g (2 ¾ oz/ ½ cup) grated haloumi cheese
- 3 spring onions (scallions), ends removed, thinly sliced on an angle
- 3 tbsp chopped flat-leaf (italian) parsley
- 1 free-range egg, lightly beaten
- 2 tbsp plain (all-purpose) flour
- 2 tbsp olive oil
Zucchini & haloumi fritters
Method
Coarsely grate the zucchini onto a piece of paper towel then squeeze out any excess moisture. Add to a large bowl with all the other ingredients, except the olive oil, and mix together.
Once everything has come together, use your clean hands to form four fritters slightly smaller than the palm of your hand. Place these on a lined baking tray or a large plate then refrigerate for 15-30 minutes to help them firm up slightly.
Preheat a large non-stick frying pan over a high heat, add the olive oil and cook the fritters in batches. Fry until golden on both sides then serve immediately.
Recipes and Images from: I’d Eat That! by Callum Hann, published by Murdoch Books, RRP. $24.99. Photographer: Alan Benson
Submitted byCallum Hann
Tips and Tricks
As a general rule, try and buy only so much cheese as you can eat in two sittings. This will reduce the need for long cheese storage and reduce the chance of wastage.
Growing your own parsley is also a great way to avoid waste and ensure you have a constant supply of fresh herbs.
Freeze chopped green onions in a plastic bottle. Make sure they are completely dry before storing or they’ll get freezer burn.
