Zucchini and haloumi fritters with roasted capsicum salsa

Zucchini and haloumi fritters with roasted capsicum salsa

From
Bitesize Savoury
Makes
24
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
1 small red capsicum
1 tablespoon chopped flat-leaf parsley
1 tablespoon lemon juice
350g zucchini
250g grated haloumi cheese
3 spring onions, chopped
75g plain flour
2 eggs, lightly beaten
1 tablespoon chopped dill
sea salt and freshly ground black pepper
olive oil, for shallow-frying

Method

  1. Preheat the oven to 180°C. Place the capsicum on a baking tray and roast for 20 minutes or until the skin has blackened. Transfer to a bowl, cover with plastic wrap and leave for 10 minutes. Remove the skin and seeds. Cut the capsicum into thin strips and place in a bowl with the parsley and lemon juice. Set aside until required.
  2. Coarsely grate the zucchini. Wrap in a kitchen towel and wring out to remove excess moisture. Place in a bowl, add the haloumi, spring onion, flour, egg and dill, season with salt and pepper and stir to combine.
  3. Heat 2 cm oil in a large, heavy-based frying pan over medium heat, add 1 tablespoon of the zucchini mixture, flatten out slightly and cook for 1–2 minutes on each side or until golden. Drain on kitchen paper and keep warm. Repeat with the remaining mixture.
  4. To serve, top each fritter with a spoonful of capsicum salsa.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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