Fritter Frenzy :

I’ve been using up what was delivered in the veggie box this week, and fritters came to mind. On Tuesday, we had pumpkin, zucchini and haloumi fritters with salad. I’ve made zucchini and haloumi fritters dozens of times before, but I had some leftover roasted pumpkin so I thought I’d add that in too.

The fritters were absolutely delicious! So much so that when I asked my husband what had happened to the leftovers, he sheepishly replied that there weren’t any. He had eaten the entire batch I had left out for him after touch footy!

Continuing with the fritter theme, I had two cobs of corn to use up, so they became corn and zucchini fritters on Thursday night. I love to serve these breakfast-for-dinner style, with bacon, avocado and roasted tomatoes on a bed of wilted spinach. I think we managed two leftover fritters from that batch!

Unfortunately, whilst my husband, the baby and I all love fritters, the 4 and 6 year olds aren’t so keen. So to avoid cooking a completely unrelated meal for them, I give them each a fried egg on toast, plus haloumi or bacon and avocado, along with the salad components that they’ll eat – generally carrot and cucumber. It’s not ideal – I wish they would just eat what we do, but I know that one day they’ll come around – the food is all served on the table for them to try when they’re ready. One day!

While I’m waiting for that day to arrive, here are the recipes for you to enjoy…

Pumpkin, Zucchini & Haloumi Fritters

Ingredients:

2 cups (approx) cubed roasted pumpkin (throw some extra in when you’re having a roast dinner and then make these fritters the next day)
2 medium zucchini, grated
250g block haloumi, grated
1/2 red onion, finely diced or grated
2 eggs
1/2 cup flour (I used wholemeal spelt)
1 tsp smoked paprika
salt & pepper to taste
1-2 tsp dulse flakes (optional – I often throw these into fritters for a bit of extra goodness)
Olive oil, for greasing the pan

Method:

Mash roasted pumpkin roughly with a fork in a large bowl.
Add all other ingredients and mix thoroughly.
Add large spoonfuls of the mixture to a greased pan on medium heat, flatten slightly. Turn after a few minutes and remove when golden on both sides. Keep warm until serving. Delicious served with a squeeze of lemon and a fresh salad.

Corn & Zucchini Fritters

Ingredients:

2 medium zucchini
2 cobs fresh corn
2 tbs chopped fresh coriander
1/2 red onion, finely diced or grated (you could also use finely sliced spring onion)
4 eggs
1/2 cup flour (I used wholemeal spelt)
Salt & pepper to taste
Olive oil, for greasing the pan

Method:

Grate zucchini over a muslin cloth (or a clean Chux cloth), then squeeze to remove excess liquid. Place in a large mixing bowl.
Cut kernels from the corn cobs and add to bowl.
Add remaining ingredients to bowl and mix until well combined.
Add large spoonfuls of the mixture to a greased pan on medium heat, flatten slightly. Turn after a few minutes and remove when golden on both sides. Keep warm until serving.
Serve on top of wilted baby spinach, topped with fried bacon, sliced avocado and balsamic-roasted tomatoes (see below).

Balsamic-Roasted Tomatoes

Ingredients:

1-2 punnets cherry or grape tomatoes, halved, or about 6 Roma or large round tomatoes, cut into quarters or eighths
Olive oil
1-2 tbsp balsamic vinegar
1 tbsp rapadura sugar

Method:

Preheat oven to 200 degrees C. Toss tomatoes in olive oil, then spread out on a roasting tray and place in oven. After about 15 minutes, sprinkle with vinegar and sugar. Continue to roast until well caramelised (about 15-20 minutes).