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Zucchini Halpumi & Mint Fritters

 Zucchini Halpumi & Mint Fritters
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Prep Time
8 minutes
Cook Time
15 minutes
Servings
16 Fritters servings
What You Need
500g zucchini, trimmed
250g haloumi
1 red onion, trimmed, peeled
1 tbsp chopped fresh mint leaves
1 egg, lightly whisked
1 cup self-raising flour
Salt and pepper to season
Peanut oil, to deep-fry
Fresh mint leaves, to serve
1 cup plain yoghurt
1 tbsp chopped mint leaves
Make It
Tap or click steps to mark as complete
To make the yoghurt, combine yoghurt, chopped mint, Fountain Thick Mint Sauce and Fountain Sweet Chilli Sauce in a bowl. Stir well.
Use a food processor or a box grater to coarsely grate the zucchini, haloumi and onion. Transfer to a large bowl. Stir in Fountain Thick Mint Sauce and mint leaves. Make a well in the centre and add the egg. Add the flour and stir well to combine. Season with salt and pepper.
Pour enough oil to come one-third up the side of a wok or large saucepan. Place over high heat. Heat to 170C. Place the handle of a wooden spoon in the oil. The oil is ready when bubbles begin to appear around the tip of the handle.
Use your hands to shape ¼ cup zucchini mixture into a fritter. Add to the oil. Repeat to make more fritters. Deep-fry the fritters, turning halfway, for 4 minutes or until fritters are golden and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with the remaining mixture to make approximately 16 fritters.
Transfer the fritters to a serving platter. Top with mint leaves. Serve with the mint & chilli yoghurt.