Do you ever open up your fridge and shudder as you look upon nearly-turned vegetables sitting on the back of the shelf? Yep, me too. Having fresh vegetables on hand during the week is an amazing way to incorporate a larger variety of seasonal produce into your and your family’s diet, but sometimes we all need a little inspiration when the week gets away from us and we really want to use those beautiful veggies we have,
Here’s where we can get a bit creative. Fritters are a delicious, simple, and fast way to cook up a wholesome and delectable meal or afternoon snack. This recipe uses courgette and halloumi, but feel free to use whatever you’ve got on hand. For example, leftover broccoli and cheddar would be divine!
Do let me know if you make these scrumptious fritters and what combinations you use!
- 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
- 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.
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.