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Haloumi Fritters

by Annalisa Brown (follow)
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There are many versatile ways of cooking with cheese and with a little imagination you can create amazing cheese based dishes that will take your savory or sweet dishes to that next level.

Salty, chewy and with a high melting point, Haloumi is the perfect cheese to work with.

It can be added to pasta, pizza and salads but best of all it dazzles and comes into its own when cooked on a BBQ, under a grill or pan-fried and served with a little salt and a liberal squeeze of lemon juice or salsa.

The combination of haloumi, zucchini and lemon zest produces a delicate, fresh, sweet, salty parcel of vegetarian delights that can be eaten as an entrée, at breakfast, lunch or dinner or as finger food. Garnish with a little mint or dill and serve with chilled rose, champagne or white wine.

Haloumi Fritters are easy, quick and healthy to make and taste absolutely delicious.

Preparation Time: 10-mins
Cooking Time: 15-mins
Makes: 4 entree servings

200g Haloumi
2 Zucchini
1 Egg
Lemon Juice and Zest

The key ingredients include Haloumi, Zucchini, Egg, Lemon Zest and some herbs and spices.

Grate the haloumi cheese and set aside.

Finely grate the zucchini and using your hands, squeeze any excess liquid.

Dice the leeks.

Grate a lemon rind for zest

In a large bowl, combine the haloumi, zucchini, leeks, lemon zest, egg, flour and basil, then season with a little salt and pepper.

Combine all ingredients thoroughly.

Using your hands, form small patty shapes from the mixture.

Spray a small amount of cooking oil into a frying pan.

Fry the fritters until golden brown, use a small amount of cooking oil spray to keep the dish healthy.

Over high heat, add the patties in batches and pan-fry for approximately 3-4 minutes on each side, or until a golden colour. Drain on a paper towel.

Drain the fritters on absorbent paper.

Serve the Haloumi Fritters with Mango & Asparagus Salad or with Roasted Balsamic Mushrooms.

Serve the Haloumi Fritters with a salad of choice.

I made the Haloumi from scratch with skills honed by attending Kirsten Allan’s Advanced Cheese Making Workshop.

#Make Ahead
#Finger Food
#Side Dish
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