Courgette and haloumi fritters with tomato salsa
Whether it’s breakfast, brunch or dinnertime, the humble fritter is a sure-fire winner at any time of day. Crisp and golden on the outside, but still moist on the inside, the haloumi takes the basic courgette fritter to the next level – and the salsa adds the finishing touch.
Ingredients
Method
Ingredients
- 500g courgettes, grated
- 2 eggs
- 200g haloumi, diced
- ½ cup chopped parsley
- ½ cup chopped mint, plus extra to serve
- 1 teaspoon sumac
- ½ cup Pams Flour
- 1 teaspoon Pams Baking Powder
- Oil, for cooking
- Lemon wedges, to serve
Tomato salsa:
- 250g mixed colour cherry tomatoes, diced
- 1 spring onion, very finely chopped
- 3 tablespoons small mint leaves
- Lemon wedges, to serve
Method
- Squeeze the excess liquid from the grated courgettes then place into a bowl. Add the eggs, haloumi, parsley, mint, sumac, flour and baking powder. Season to taste with salt and pepper and mix well to combine.
- Heat a little oil in a frying pan over medium heat. Place 2 tablespoons of the courgette mixture into the pan for each fritter and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove from the pan and keep warm. Repeat with the remaining mixture.
- To prepare the salsa, place the diced cherry tomatoes, spring onion and mint in a small bowl. Season to taste then mix gently to combine.
- Divide the fritters between 4 plates, top with the salsa and serve with lemon wedges and extra mint.