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Carrot and zucchini fritters with chilli and pistachio honey

  • 0:20 Prep
  • 0:25 Cook
  • 8 Servings


  • 2 (300g) carrots, grated
  • 2 (300g) zucchini, grated
  • 2 green onions, thinly sliced
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 1/2 teaspoon ground cumin
  • 2/3 cup plain flour
  • 1 egg, lightly beaten
  • 1/2 cup soda water
  • Extra virgin olive oil, for shallow-frying
  • 250g block haloumi, cut into 8 slices
  • 1 tablespoon extra virgin olive oil, extra
  • 1 long red chilli, sliced
  • 2 tablespoons chopped pistachio kernels
  • 2 tablespoons honey
  • Fresh flat-leaf parsley leaves, extra, to serve
  • Lemon wedges, to serve


  • 1
    Using clean hands, squeeze as much liquid from carrot and zucchini as possible. Drain on paper towel. Place carrot, zucchini, onion, mint, parsley, cumin and flour in a large bowl. Season with salt and pepper. Add egg and soda water. Stir to combine.
  • 2
    Add enough oil to a large frying pan to come 5mm up the side of pan. Heat over medium-high heat. Drop 1 level tablespoon of batter into pan, spreading slightly. Repeat to make 8 fritters. Cook for 2 to 3 minutes each side or until golden and cooked through. Drain on paper towel. Repeat with the remaining batter to make 16 fritters.
  • 3
    Meanwhile, pat haloumi dry with paper towel. Heat 2 teaspoons of the extra oil in a large frying pan over medium-high heat. Cook haloumi for 2 minutes each side or until golden. Transfer to a plate. Cover loosely with foil to keep warm.
  • 4
    Heat remaining oil in the same pan over medium heat. Add chilli and pistachios. Cook, stirring, for 1 to minute or until pistachios are toasted. Add honey. Stir until honey melts and mixture is combined.
  • 5
    Place fritters and haloumi on a serving platter. Season with salt and pepper. Drizzle with honey mixture. Top with extra parsley and serve with lemon wedges.

Source: taste.com.au


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