Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 11.33 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2/3 cup self-raising flour
- 3 Woolworths free range eggs
- 500grams zucchini spaghetti
- 180grams Woolworths chilli haloumi, coarsely grated
- 3 spring onions, thinly sliced
- 1/3 cup Woolworths extra virgin olive oil
- 1 large lemon, 1/2 zested and juiced, 1/2 cut into wedges
- 3/4 cup light Greek yoghurt
- 180grams baby leaf salad with beetroot
- 1 bunch asparagus, trimmed, peeled into ribbons
Description
Learn how to make haloumi and zucchini fritters paired with a veggie salad. Cook the fritters ahead of time, then whip up this dinner in a flash.
Instruction tip
Tip:Cook fritters in advance, then store them between sheets of baking paper in an airtight container in the fridge.
Method
Step 1 of 4
Place flour in a large bowl. Whisk in eggs until smooth and combined. Fold in zucchini, haloumi and half of the onion. Season with pepper.
Step 2 of 4
Heat half of the oil in a large frying pan over medium heat. Place 4 x 1/4 cupfuls of mixture in pan and spread out slightly. Cook for 3 minutes on each side or until golden and cooked through. Transfer to a plate and cover loosely with foil to keep warm. Repeat with both remaining oil and fritter mixture to make a total of 12 fritters.
Step 3 of 4
Meanwhile, combine zest, lemon juice and yoghurt in a small bowl. Season with pepper.
Step 4 of 4
Arrange salad and asparagus on a large platter. Top with fritters and remaining onion. Dollop with yoghurt mixture, season with pepper and serve with lemon wedges.
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