Main Course
Zero Waste Courgette and Halloumi Fritters
Top Tips:
These fritters are such a great way of using up leftover vegetables. Some leftover broccoli works great too or even a tin of sweetcorn or some carrots in the back of the fridge.
Also if you don’t have halloumi, some cheese leftover like a cheddar or a goats cheese would work really well.
Make a batch of these , then store any leftover cooked fritters for another day. Allow them to cool, place on a piece of parchment or baking paper, pop in a freezer bag. When needed de-frost and they can even be re-heated in the toaster.
These fritters are such a great way of using up leftover vegetables. Some leftover broccoli works great too or even a tin of sweetcorn or some carrots in the back of the fridge.
Also if you don’t have halloumi, some cheese leftover like a cheddar or a goats cheese would work really well.
Make a batch of these , then store any leftover cooked fritters for another day. Allow them to cool, place on a piece of parchment or baking paper, pop in a freezer bag. When needed de-frost and they can even be re-heated in the toaster.
Ingredients
- 200 g courgette/broccoli
- 100 g halloumi
- 1 large egg
- 65 g flour
- 30 g parmesan cheese
- 2 g black pepper
- 3 g salt
- Spray oil for cooking
- 1 clove garlic
Lemon Herb Ranch Dressing
- 100 g greek yogurt
- 50 g sour cream
- 1 tsp onion powder optional
- 1 tsp garlic powder optional
- 2 g dill
- 2 g chives
- 2 g parsley
- Zest 1/2 lemon
Method
- Preheat the oven to 180℃. Grate the courgette, place in some strong kitchen paper and squeeze out the excess water.
- Peel and dice the garlic. Grate the parmesan cheese. Cut the halloumi into chunks.
- Combine the flour in a bowl the salt, pepper and parmesan. Crack the egg in and stir around until ti forms a thick batter.
- Stir in the grated courgette and the halloumi.
- Spoon this on to a baking tray lined with parchment paper, roughly shape into even rounds and spritz all over with spray oil.
- Bake in the oven for 20 minutes until golden and crispy. Flip hallway through cooking and re-spray with oil.
- As they cook make the dressing by combining all the ingredients together.
- Serving: Serve the fritters warm with a dollop of the herby lemon ranch dressing.
Latest recipes
You might also like ...
Breakfast
Apple & Cinnamon Overnight Oats
Main Course
Slow Cooker BBQ Pulled Pork
Stay in touch
The Weekly Edit
Thousands of people start their weekend with The Weekly Edit in their inbox — the latest recipes, a little inspiration, honest food thinking, and the kind of insight that quietly changes how you cook, eat, and live.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Every Saturday: what Aisling's eating, recommending, and thinking about this week.
Unsubscribe anytime. Read the Privacy notice.