Zucchini, corn and haloumi fritters
1 small, grated
White self-raising flour
⅔ cup(s), (100g)
1 tsp, (see tip)
½ cup(s), (125ml)
1 medium, separated
Canned corn kernels in brine, rinsed, drained
½ cup(s), (80g)
100 g, grated
2 individual, thinly sliced
2 tbs, julienned, to serve
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g), to serve
1 medium, cut into wedges, to serve
4 x 3 second spray(s)
- Combine zucchini and ½ teaspoon salt in a colander set over a bowl. Set aside for 10 minutes to drain.
- 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.
- 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.
- 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.