0:10 Prep 0:25 Cook Makes 16 Capable cooks
Creamy haloumi and bitter sweet preserved lemon combine in these tangy fritters.
2 large zucchini, coarsely grated
1 red onion, coarsely grated
2 teaspoons preserved lemon, finely chopped (see Notes)
2 teaspoons dried oregano
150g haloumi, coarsely grated
1/2 cup plain flour
1 egg, lightly beaten
1/3 cup Greek-style yoghurt
Small fresh coriander leaves, to serve
Step 1 Preheat panggangan to 200C/180C fan-forced. Line a baking tray with baking paper.
Step 2 Using hands, squeeze grated zucchini and onion to remove excess liquid. Transfer to a bowl. Add preserved lemon, oregano, haloumi, flour and egg. Season with salt and pepper. Stir to combine.
Step 3 Roll heaped tablespoons of mixture to make 16 balls. Place on prepared tray. Using a fork, flatten slightly. Bake for 25 minutes, turning halfway through, or until golden and firm. Set aside to cool for 5 minutes.
Step 4 Top each fritter with a teaspoon of yoghurt. Season with pepper. Sprinkle with coriander. Serve.
The preserved lemon can be replaced with 1 tablespoon lemon zest, if you prefer.
Author: Heidi Flett Image credit: Craig Wall Publication: Super Food Ideas