Colourful vegetable and haloumi fritters with lemon and garlic mayonnaise

Colourful vegetable and haloumi fritters with lemon and garlic mayonnaise

By
From
Dinner Like A Boss
Makes
12 fritters
Prep
15 mins
Cooking time
30 mins
Photographer
Benito Martin

Fritters are generally loved by all kids because they can pick them up with their hands. For a lighter meal, serve just the fritters with mayonnaise. For something more substantial, add some chunky home-made chips or wedges, and a salad or some cherry tomatoes and cucumber batons. If you don’t want to serve the lemon and garlic mayonnaise, you can substitute it with plain good-quality whole egg mayonnaise.

Ingredients

Quantity Ingredient
2 zucchini, coarsely grated, about 350 g in total
2 carrots, peeled and coarsely grated, about 300 g in total
250g haloumi
2 eggs, lightly beaten
30g panko breadcrumbs
75g plain flour
2 tablespoons finely chopped flat-leaf parsley, optional
2-3 tablespoons olive oil

Lemon and garlic mayonnaise

Quantity Ingredient
1 lemon
125g good-quality whole egg mayonnaise
1/2 small garlic clove, crushed, optional
1 pinch sea salt

Method

  1. Preheat the oven to 180°C/160°C fan-forced and line a baking tray with baking paper. Put the grated zucchini and carrots in a clean tea towel (dish towel) and squeeze out as much liquid as possible. Alternatively, use clean hands to squeeze out the liquid. Put the grated vegetables in a large bowl.
  2. Coarsely grate the haloumi and add it to the bowl, along with the egg. Beat the mixture with a spatula until well combined. Add the panko breadcrumbs, flour and parsley (if using) and season with salt and pepper to taste. Mix to combine.
  3. Heat 2 tablespoons of the olive oil in a large frying pan over a medium heat. Take heaped tablespoonfuls of the mixture, place them in the pan and flatten slightly. Fry in batches for 3–4 minutes on each side, or until golden and almost cooked through. If the fritters are browning too quickly, reduce the heat. Transfer the fritters to the prepared tray and bake in the oven for a further 5–10 minutes, or until cooked through.
  4. While the fritters are in the oven, make the lemon and garlic mayonnaise. Squeeze the juice from half the lemon and cut the remaining half into wedges. Combine the mayonnaise with 3–4 teaspoons of lemon juice (to taste), the garlic (if using) and sea salt.
  5. Serve the fritters with the lemon and garlic mayonnaise, and any other accompaniments you like, with the lemon wedges for squeezing over.
Tags:
Family food
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