Ingredients
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80g halloumi cheesegrated
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1 zucchinigrated, with moisture removed
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1 carrotsgrated, with moisture removed
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1/2 cup corn kernelsfresh or canned
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1/2 red onionfinely chopped
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2 Large eggs
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4 tbsp gluten free flour
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2 tsp oregano
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1 tbsp dried mint
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1 tbsp coriander leavesfinely chopped
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1/2 tsp sea salt
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1/4 tsp ground black pepper
Directions
Baked Halloumi and Zucchini Fritters
Instructions
- Preheat oven to 180C (fan).
- Line a baking tray with baking paper.
- Before combining the mixture, if necessary, using hands, squeeze grated zucchini, onion and carrot to remove excess liquid.
- Combine and mix all the fritter ingredients in a large mixing bowl until well combined.
- Scoop heaped tablespoon mounds of the mixture to form individual fritters and flatten the mounds slightly with the back of the spatula. Place on baking tray and bake for approximately 25 minutes, turning halfway through, or until golden and firm.
- Transfer the fritters to a plate lined with paper towel and season them with salt and pepper and set aside for 5 minutes before serving.
- Serve as is or with a side salad, topped with sour cream or yogurt (optional) and sprinkled with coriander.
Tips:
- Make sure you get rid of the excess moisture from the veggies – this is an important step to avoid soggy fritters!
