Friday, October 30, 2015

Fabulous Fritters {cook it}



























When discussing the virtues of the humble fritter with a friend, he concluded that you could 'fritt' anything.

You can fritt grated carrot, potato, peas, corn, eggplant...anything. As long as you've got eggs and cheese, you can fritt. As a result, our kids eat plenty of fritters while Dave and I prefer to eat... well, just about anything else.

But last night, we made some seriously fabulous fritters of the adult variety. Don't talk to me about a frozen 3 cheese medley, no no. Let's discuss delicious, salty haloumi.

This is a super easy, affordable family meal. It's vegetarian and full of flavour. If you don't have zucchini, you could substitute with some fried eggplant or peas.

You will need:


300g (about 6-8) zucchini1 onion, grated250 grams haloumi cheese, grated75g (1/2 cup) plain flour2 tsp grated lemon rind 2 eggs1 tbs chopped fresh dill
Method
Coarsely grate the zucchinis, then squeeze out as much liquid as possible. Place in a bowl and add the onion, haloumi cheese, flour, lemon rind, eggs and dill. 
Season with salt and black pepper and stir to combine. 
Form the zucchini mixture into about 25 bite-size patties. Refrigerate for 30 minutes to firm.
Fry in pan until golden.


We served ours with this amazing salad packed with HEAPS of garden greens*. It was indeed a luscious meal for the whole family and dare I say, totally cheap. The left overs will make the perfect snack for busy days along with the slow cooked spud, naturally.


* i used tinned lentils, well rinsed and drained.
recipe from here


14 comments:

  1. I love a good fritter and believe you can totally "fritt" anything...for some reason though, I can never get the humble fritter right...give me anything else to cook and I'm right. Might have to give your recipe a go and follow it to the T...I have a habit of ad-lib(ing) recipes. 😉

    ReplyDelete
  2. Yum, yum, yum, YUM! Haloumi = happy belly! X

    ReplyDelete
  3. Yum! My Dad used to always fritt leftovers...he called it bubble and squeak. We'd eat anything 'fritted'.

    ReplyDelete
  4. Good grief these are making my mouth water! Kellie xx

    ReplyDelete
  5. Our leftovers always end up as fritters or another fritt...a frittata!
    And I am a huge fan of haloumi in fritters...or really just haloumi in anything!

    ReplyDelete
  6. Yum! Right, what is this slow cooked spud I keeping hearing about? I need details/links. I fear I may be missing out on something! x

    ReplyDelete
  7. Oh yum. I need to make these. My mum used to make us sweetcorn fritters when we were little, which we ate with rasher of bacon and loads of ketchup. x

    ReplyDelete
  8. Rocking the polka dots, rocking the beautiful photos and rocking the fritting fritts out of fritters... what can I say ... you ... Rock... nah too predictable .. You "amaze" me. The positivity that oozes from your blog (and you're sleep deprived for goodness sake!!) Suffice it to say... we can all take a post out of your blog... (see what I did there) .... ♥♥♥♥

    ReplyDelete
  9. I've just pinned this to my "Things to Cook and Eat" board on Pinterest and will be adding this to my menu plan soon.

    ReplyDelete

Thanks so much for your words of encouragement, advice and solidarity.

xo em