I love fritters. They are such an easy way to use up bits and pieces and create a tasty meal for a meatfree dinner or for lunchboxes. I also looooove haloumi. So a mix of a couple of my favourite veggies and some of that salty, squeaky deliciousness was bound to be a winning combo.
These are really quick to put together on a week night after work. Yes, there is some grating involved, but it won’t take too long until you have some gorgeous fritters sizzling away in a pan. Whip up a quick salad in between flipping the fritters and you’ll have a complete meal on the table in no time.
Here for your enjoyment…
Sweet Potato, Zucchini & Haloumi Fritters
2 medium zucchinis (approx 350g total), grated (squeeze some of the excess juice out)
2 small sweet potatoes (approx 350-400g total), peeled and grated
200g block of haloumi, grated
1/2 red onion, finely diced
3/4 cup white spelt flour (or plain white flour)
salt & pepper
1 tablespoon dulse flakes (optional)
Olive oil for frying
To serve: yoghurt mixed with a squeeze of lemon juice (add some crushed garlic too if you like)
- Mix all ingredients together in a large mixing bowl. The mix can seem a little dry at first, but leave it to sit for a little while as some of the the juices will come out of the vegetables and make the mix wetter.
- Heat a frying pan over medium heat and add a small amount of olive oil to the pan.
- Drop in heaped tablespoons of fritter mixture and use a spoon to form into rounds and flatten slightly.
- Cook over medium heat and turn when browned on each side. Don’t cook too hot or they’ll brown before they’re set.
- Keep them warm on a tray in the oven until they’re all cooked. Serve with lemon yoghurt for dipping and a mixed salad on the side.
Makes about 25-30 fritters.
Leftovers make for fantastic lunchboxes, too.