Photo of Zucchini, corn and haloumi fritters by WW

Zucchini, corn and haloumi fritters

7
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Pressed for time? These fabulous fritters will be on the table in 30 minutes, making them perfect for hectic weeknights

Ingredients

Zucchini

1 small, grated

White self-raising flour

cup(s), (100g)

Ground sumac

1 tsp

Skim milk

½ cup(s), (125ml)

Egg(s)

1 medium, separated

Canned corn kernels in brine, rinsed, drained

½ cup(s), (80g)

Haloumi cheese

100 g, grated

Green shallot(s)

2 individual, thinly sliced

99% fat-free plain Greek yoghurt

cup(s), (80g), to serve

Green shallot(s)

2 tbs, extra, to serve

Oil spray

4 x 3 second spray(s)

Instructions

  1. Combine zucchini and 1⁄2 teaspoon cooking salt in a colander set over a bowl. Set aside for 10 minutes to drain.
  2. Meanwhile, sift flour and sumac into a medium bowl. Place milk and egg yolk in a small jug and mix until well combined. Make a well in the centre of flour mixture and pour in egg mixture. Whisk batter until smooth.
  3. Using electric beaters, beat egg white in a clean, dry bowl until soft peaks form. Gently fold egg white into batter. Squeeze excess moisture from zucchini. Add to batter with corn, haloumi and sliced shallots and fold gently until combined.
  4. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon heaped tablespoons of batter into pan and spread out with a spoon to 1cm thick. Cook for 2–3 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 12 fritters. Serve with yoghurt, extra shallots and lemon wedges.

Notes

SERVING SUGGESTION: Serve with salad made with 1 chopped Lebanese cucumber, 2 chopped tomatoes (chopped), ½ thinly sliced red onion and 400g can of chickpeas (rinsed, drained). Sumac is a purple-red spice with a lemony flavour. It is available in the spice aisle of most supermarkets.