• Leanne Fullwood

Courgette and Halloumi Fritters

Updated: Apr 15, 2019


I love brunch over the weekend and it usually means a refuel between training sessions or just a general morale booster after a busy week!


My husband Mark loves halloumi and but is not so keen on vegetables so this is a compromise to incorporate the two!


The recipe only takes a few ingredients and you could serve with anything extra you fancy as part of a truly epic breakfast or brunch.



Courgette and Halloumi Fritters

Makes 7-8 fritters

(enough for 2 people)


Ingredients


225g block halloumi

1 courgette, grated

3 eggs

Freshly ground black pepper

Pinch of cayenne pepper

Rapeseed oil

Cherry tomatoes

Sliced avocado


Method


1- Pre heat the oven to 180°C


2- Drizzle oil into a baking tray, add cherry tomatoes, season with salt and pepper and shake the tomatoes in the tray to coat in the oil. Roast for 10-12 minutes.


3- Grate half the halloumi and thinly slice the remaining half.


4- Into a medium bowl, add the grated courgette, grated halloumi, eggs, cayenne pepper and black pepper. Stir until combined.


5- Heat a large frying pan on a medium heat and fry spoonfuls of batter. Fry for 3 minutes until golden brown and starting to cook through to the top. If still runny on top, leave for a further minute.


6- Flip over and cook for a further 3 minutes.


7- Heat another small frying pan on a high heat and fry the sliced halloumi until golden brown.


8- Serve the fritters and halloumi warm with the roasted cherry tomatoes and sliced avocado.



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