Zucchini Haloumi Fritters
February 21, 2014
It’s not a good Summer if it doesn’t roll past without a zucchini (courgette) glut. This year, despite the slow start it has just hit and I am thrilled! We are collecting upwards of 6 per week, along with other glorious Summer produce like tomatoes and cucumber, capsicums and eggplant.
We visited a friend for lunch a couple of weeks ago and they served zucchini haloumi fritters as part of the lunch. They were fabulous as my friend is a very talented cook. Last year I convinced him to share a recipe here. You can find his Damper Recipe via the link. If you have not checked it out be sure to as it is a great recipe. Impress your friends, and remove from the stress in the kitchen when you are next entertaining with his fuss free recipe. Oh, and be sure to add these to the menu also.
If you are a regular reader here, you will know that I am a fan of finger food and we LOVE our Sunday afternoon snacks on the deck. This is one of those recipes made to be enjoyed often while the produce is fresh and at its best at the height of the season.
To test the oil temperature for readiness stand a chop stick or similar in the oil in the base of the pan. If bubbles start to form around the base of the chop stick it is hot enough to start cooking.
Stay tuned as I will be posting more zucchini recipes over the coming weeks. If you are having friends over this weekend give these a try. If not, make them for the family and I guarantee they will disappear fast.
Do you have a zucchini glut? What are you making with yours?
Have a great weekend.
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