Ingredients
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2 (300g) carrots, grated
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2 (300g) zucchini, grated
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2 green onions, thinly sliced
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1/4 cup chopped fresh mint leaves
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1/4 cup chopped fresh flat-leaf parsley leaves
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1/2 teaspoon ground cumin
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2/3 cup plain flour
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1 egg, lightly beaten
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1/2 cup soda water
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Extra virgin olive oil, for shallow-frying
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250g block haloumi, cut into 8 slices
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1 tablespoon extra virgin olive oil, extra
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1 long red chilli, sliced
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2 tablespoons chopped pistachio kernels
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2 tablespoons honey
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Fresh flat-leaf parsley leaves, extra, to serve
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Lemon wedges, to serve
Method
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1Using 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.
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2Add 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.
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3Meanwhile, 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.
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4Heat 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.
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5Place 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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