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Gluten-free zucchini and haloumi fritters

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


  • 2 x 200g cherry truss tomatoes, cut into small bundles
  • Extra virgin olive oil spray
  • 1/4 cup rice flour
  • 2 tablespoons gluten-free self-raising flour
  • 1 teaspoon ground cumin
  • 1/3 cup chilled sparkling mineral water
  • 1 egg
  • 200g haloumi, grated
  • 2 zucchini, grated, squeezed of excess liquid
  • 2 garlic cloves, crushed
  • 1 teaspoon finely grated lemon rind
  • 1 spring onion, thinly sliced
  • Vegetable oil, for shallow-frying
  • 2 lebanese cucumbers, cut into ribbons
  • 150g baby leaf salad mix
  • Lemon wedges, to serve
  • Greek-style yoghurt, to serve


  • 1
    Preheat oven to 220C/200C fan-forced. Grease and line a baking tray with baking paper. Place tomatoes on prepared tray. Spray with oil Season with salt and pepper. Bake for 20 minutes or until skins split.
  • 2
    Meanwhile, combine flours and cumin in a medium bowl. Whisk mineral water and egg in a medium jug. Add egg mixture to flour mixture with cheese, zucchini, garlic, rind and onion. Stir until just combined.
  • 3
    Pour enough vegetable oil into a large frying pan to come 2cm upside of pan. Heat over medium-high heat. Cook 2 tablespoons of mixture for 2 minutes each side or until golden and cooked through. Drain on paper towel.
  • 4
    Combine cucumber and salad leaves. Serve fritters with roasted tomatoes, salad, lemon wedges and yoghurt.

Source: taste.com.au


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