Category,

Zucchini, haloumi and preserved lemon fritters

Yields1 Serving

 2 Zucchini (Grated)
 1 Spanish onion
 2 tsp Preserved lemon (chopped)
 30 g Fresh Oregano leaves
 200 g Haloumi (chopped)
 ½ cup plain flour
 1 Egg (large) whisked
  cup Greek yoghurt
 Coriander leaves (fresh)

1

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

2

Using hands, squeeze grated zucchini and onion to remove excess liquid. Transfer to a bowl. Add preserved lemon, oregano, haloumi, flour and egg. Season with salt and pepper. Stir to combine.

3

Roll heaped tablespoons of mixture to make 16 balls. Place on prepared tray. Using a fork, flatten slightly. Bake for 25 minutes, turning halfway through, or until golden and firm. Set aside to cool for 5 minutes.

4

Top each fritter with a teaspoon of yoghurt. Season with pepper. Sprinkle with coriander. Serve.

Ingredients

 2 Zucchini (Grated)
 1 Spanish onion
 2 tsp Preserved lemon (chopped)
 30 g Fresh Oregano leaves
 200 g Haloumi (chopped)
 ½ cup plain flour
 1 Egg (large) whisked
  cup Greek yoghurt
 Coriander leaves (fresh)

Directions

1

Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.

2

Using hands, squeeze grated zucchini and onion to remove excess liquid. Transfer to a bowl. Add preserved lemon, oregano, haloumi, flour and egg. Season with salt and pepper. Stir to combine.

3

Roll heaped tablespoons of mixture to make 16 balls. Place on prepared tray. Using a fork, flatten slightly. Bake for 25 minutes, turning halfway through, or until golden and firm. Set aside to cool for 5 minutes.

4

Top each fritter with a teaspoon of yoghurt. Season with pepper. Sprinkle with coriander. Serve.

Zucchini, haloumi and preserved lemon fritters

Last Reviewed: 28/10/2020