Go back
Serves 6
15
mins
v
gf
nf
These crunchy and quick fritters are a hit for breakfast, lunch or dinner. They are made with chickpea flour which gives a delicious crunch and increases the plant-based protein in this dish.
Ingredients
1 zucchini
(grated)
½ brown onion
(finely diced)
1 clove
garlic
(finely diced)
½ cup
corn kernals
(fresh or frozen)
½ cup
chickpea flour
100 g
salt reduced haloumi
(grated)
2 free range eggs
5 tbsp
peanut oil
⅓ bunch
fresh coriander
Method
- 1Place zucchini, corn, haloumi, onion and garlic into a large bowl and combine
- 2Stir in chickpea flour and then two cracked eggs. Stir until well combined
- 3Add 2 tablespoons of peanut oil to a large frypan and heat on medium to high heat. Once hot, add large tablespoons of fritter mixture to the pan and flatten so they are about 1 cm high
- 4Cook until they are golden brown, then flip them then place on a plate with a paper towel once cooked. Set aside
- 5Add about 1 tablespoons of peanut oil to the frypan between batches. Repeat this process until all the mixture is used
- 6While the fritters are cooking, finely dice fresh coriander
- 7Serve fritters hot with fresh coriander on top. Enjoy!
Seasonality
In Western Australia, zucchini and corn are in season in summer & autumn.
Notes & tips
This mixture can be made in advance and kept in the fridge. These fritters go well with a fresh side salad with avocado.