I have been meaning to make haloumi fritters for ages, because I keep seeing them everywhere, on menus and in magazines. I finally got around to trying them this week. Mine is a fairly basic recipe, to which you could add “extras” like chopped vegie bacon, sauteed onion, spring onion or sundried tomato. Experiment with whatever you have in the fridge (that’s pretty much what I do – I’m not very organised!).
This recipe makes about 12 medium sized fritters. They’re good hot or cold, so great for tucking in lunchboxes. I’ve baked mine, because I don’t really fry anything, but you could certainly fry them if you prefer that method.
2 medium zucchinis, grated
100g haloumi cheese, grated
3/4 cup breadcrumbs
2 eggs, beaten
Tbs chopped dill or parsley
Salt and pepper to season
(go easy on the salt as there is plenty in the haloumi)
Preheat oven to 190 C
Squeeze as much excess liquid out of the grated zucchini as you can. Mix with haloumi in a large bowl, with breadcrumbs and beaten eggs. Mix herbs and seasoning through the mixture. If it’s a little wet, you can add some more breadcrumbs or some rolled oats to soak up the excess moisture.
Line a baking tray with baking paper. Using a large spoon, drop about 1/4 cup of mixture on to tray to form each fritter. Leave a little room for spreading. Bake for 30-40 minutes until brown and crispy on the outside.
Serve as a snack with some herbed yoghurt and salsa, or have for brekky with a nice poached egg and some mushrooms.