Winter is still in full swing in Sydney at the moment, and in this kind of weather I tend to crave fried or comfort foods.
One of my favourite vegetables is the zucchini, and even though it is supposed to be a summer vegetable, they are still in abundance and at an affordable price at the greengrocer at the moment. In summertime when limes are at their best, I make this recipe using limes. At the moment limes are hard to find so I have used lemons in the details below.
These Zucchini Fritters can either be pan-fried like little pikelets or deep-fried. The deep-fried versions are great finger food for parties, or can be served as an entrée. The pikelet version can be served with a salad or vegetables. The recipe does make a big batch, left over deep-fried fritters and be frozen and reheated in the oven, or if you are cooking the pikelet version, cook what you need and store the batter in the fridge to make more the next day.
- 500g zucchini
- 1 large red onion
- 2 bunches of mint
- 250g block of haloumi cheese
- 1 tablespoon cayenne pepper
- 1 cup self-raising flour
- 2 lemons
- 2 eggs
- Oil for pan-frying or deep-frying
- Salt, to garnish
- Grate the zucchini and haloumi, add to a large bowl.
- Finely chop the onion and add to the bowl.
- Pluck the mint leaves, finely chop and add to the bowl.
- Zest the lemons. Add the zest and cayenne pepper and flour to the bowl. Stir thoroughly until all the ingredients are combined.
- Add the eggs and give everything a final stir to combine.
- Allow the mixture to rest for half an hour or so, during this time extra liquid will come out of the zuchinni.
- Add oil to your deep fryer or pan. Heat your deep fryer to 180 degrees celsius or heat your pan.
- You will need to cook the fritters in several batches. Give the mixture a stir, and add tablespoonfuls of mixture to your deep fryer or pan. Turn the fritters after a minute or two to cook on the other side. Remove fritters to a baking tray, and keep warm in a low oven until ready to serve.
- Serve sprinkled with salt and accompanied by wedges of lemon.
What is your favourite vegetable? Has this post inspired any new ideas?