Monday, March 20, 2017

Recipe - Zucchini And Haloumi Fritters



Ingredients
  • 5 zucchini (650g), coarsely grated
  • 100g smoked ham, torn into thin pieces
  • 250g haloumi, coarsely grated
  • 2/3 cup (100g) self-raising flour
  • 1/3 cup (50g) plain flour
  • 2 eggs, lightly beaten
  • 1/2 cup chopped dill
  • Pinch of dried chilli flakes, plus extra to serve
  • 1 tbs extra virgin olive oil, plus extra to shallow-fry
  • 1 bunch radishes, very thinly sliced
  • 1 cup (180g) podded broad beans, blanched, refreshed, skins removed
  • 200g snow pea shoots
  • Green goddess dressing
  • 1/2 bunch each mint, dill, parsley and tarragon, leaves picked
  • Juice of 1/2 a lemon
  • 1/2 cup (120g) sour cream
  • 1/2 cup (140g) thick Greek-style yoghurt

Method

  1. Place zucchini in a colander set over a bowl and stir through 1 tsp salt. Set aside for 15 minutes, then squeeze to remove excess liquid. Combine with ham, haloumi, flours, egg, dill and chilli in a bowl. Heat 5mm oil in a large non-stick frypan over medium heat. In batches, spoon 1/4 cup zucchini mixture per fritter into pan. Flatten slightly with a spatula. Cook for 3-4 minutes each side until golden, then drain on paper towel. Keep warm. Repeat with remaining mixture
  2. For the dressing, place all ingredients in a food processor, season, and whiz until smooth.
  3. Toss radish, broad beans, pea shoots and remaining 1 tbs olive oil in a bowl. Serve fritters hot with dressing and salad.


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