Zucchini, corn and haloumi fritters
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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
⅔ cup(s), (100g)
Ground sumac
1 tsp, (see tip)
Skim milk
½ cup(s), (125ml)
Egg(s)
1 medium, separated
Canned corn kernels, rinsed and drained
½ cup(s), (80g)
Haloumi cheese
100 g, grated
Green shallot(s)
2 individual, thinly sliced
Green shallot(s)
2 tbs, julienned, to serve
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g), to serve
Lemon(s)
1 medium, cut into wedges, to serve
Oil spray
4 x 3 second spray(s)
Instructions
1
Combine zucchini and ½ teaspoon salt in a colander set over a bowl. Set aside for 10 minutes to drain.
2
Meanwhile, sift flour and sumac into a 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 shallot 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 1 cm 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, julienned shallot and lemon wedges.
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