We really enjoy these fritters for dinner served with salad and sweet chilli sauce. They are also yummy as leftovers in lunchboxes.
Nutrient wise the main ingredients in these fritters offer a range of goodness:
- Zucchini: Zucchini is a weekly staple in our house. It is a warm-season vegetable, so for those of us living in the sub-tropics, we have local access to it all year round. It provides our bodies with: potassium (great for heart health), vitamin C, vitamin B (folate, B6 & riboflavin), zinc, magnesium, iron, manganese and phosphorous.
- Halloumi cheese: Halloumi is a good source of protein and calcium.
- Lime: Lime provides us with vitamin C, fibre, and minerals (calcium, iron and potassium).
- Mint: mint is great for our digestion.
These fritters are nice and simple to make. The first step is to grate the zucchini and squeeze out as much liquid as possible. This is really important as the moisture content of zucchinis is high and can affect the way the fritters cook. Once this is done, place the grated zucchini in a bowl with all remaining ingredients and mix will. Season with pepper.
I use a tablespoon as a size guide and form little patties and drop them into a fry pan with a little oil for.. Cook the patties, on a medium heat, for 2-3 minutes each side until they are nice and golden.
Serve with salad and keep the remaining patties for lunchboxes.
Zucchini, Halloumi, Lime and Mint Fritters
This recipe makes approximately 15 small fritters – it fed a family of 3 and provided one school lunch meal. I would recommend doubling the mixture if you have a larger family or are wanting more leftovers:-)
- 3 zucchini (about 300 grams), grated
- 3-4 spring onion, sliced
- 180 gram halloumi cheese, grated
- 1/3 cup plain flour
- 2 eggs, beaten
- A good handful of fresh mint, chopped
- Zest of 1 lime, finely grated
- Juice of ½ lime
- Pepper, to taste
- Oil, for cooking
- Grate zucchini and squeeze out as much moisture as possible.
- Place zucchini and all other ingredients into a mixing bowl and mix well. Season with pepper.
- Using a tablespoon as a guide, form small patties with the mixture and cook in a fry pan, on medium heat, in a little oil.
- Cook fritters for approximately 2-3 minutes on each side until golden brown.
- Serve with salad and keep leftovers for lunch boxes.
These fritters can be frozen, although we prefer them fresh. If you are going to freeze them, it is really important to squeeze as much moisture as possible from the zucchinis.