Callum Hann’s Zucchini and Haloumi Fritters
This first recipe (there’s one coming tomorrow too – a super sweet one!) is for Zucchini and Haloumi Fritters. I tested this recipe myself so I can say with certainty that these fritters are just delicious. They’re also easy to make but they do take a bit of time to prepare, so just don’t expect to be done in half an hour.
“Who says zucchini is boring? We’ve made these fritters in our Sprout kids class, and the students absolutely loved them. The haloumi makes these so moreish! Any leftover fritters refrigerate well, and make a great lunch to take to work the following day.”
What You Need:
2 zucchini (courgettes)
80 g (2¾ oz/½ cup) grated haloumi cheese
3 spring onions (scallions), ends removed, thinly sliced on an angle
3 tablespoons chopped flat-leaf (Italian) parsley
free-range egg, lightly beaten
2 tablespoons plain (all-purpose) flour
2 tablespoons olive oil
What You Need to Do:
Coarsely grate the zucchini onto a piece of paper towel then squeeze out any excess moisture. Add to a large bowl with all the other ingredients, except the olive oil, and mix together. Once everything has come together, use your clean hands to form four fritters slightly smaller than the palm of your hand. Place these on a lined baking tray or large plate then refrigerate for 15–30 minutes to help them firm up slightly.
Preheat a large non-stick frying pan over a high heat, add the olive oil and cook the fritters in batches. Fry until golden on both sides then serve immediately.
I tripled the batch (you should have seen the bowl I had to use – ginormous!) and served for dinner with salad, homemade wedges and balsamic roasted tomatoes. Then, as Callum suggested, I ate the leftovers for lunch the next day. Just delicious!
Recipes and images (except the ones of my dinner) from I’d Eat That by Callum Hann, published by Murdoch Books, RRP $24.99, photographer Alan Benson