Zucchini and Halloumi Fritters with Zesty Asparagus

This Week

2 Dec - 8 Dec

Zucchini and Halloumi Fritters with Zesty Asparagus

Made with zucchini, fresh herbs, zesty lemon, and irresistible salty halloumi cheese. Served with a dollop of creamy yogurt tahini sauce and a side of pan-fried asparagus, they make for a delicious dinner, breakfast, lunch or snack!

Add to your favourites

Meal Prep Guide

Make the creamy, yoghurt sauce (store in an airtight container in the fridge)

Ingredients

¼ cup greek yoghurt
2 Tbsp tahini
½ lemon (juice)

Method

Add all the ingredients into a small bowl and mix well to combine.

Tips

Make sure you don’t add the salt to the fritter batter too early as this can draw more moisture from the zucchini and can change the consistency of the batter.
Don’t cook the fritters on high heat, you want the centre to cook through without them burning on the outside.
Food waste tip: keep the woody ends of the asparagus, you can pop them in the freezer to use next time you make stock.

Shortcuts

Vegetables

You can use any tender herb you like, parsley, mint or even dill would be delicious.
You can substitute the zucchini for grated orange sweet potato, you will just need to adjust the amount of flour to get it to the right consistency.
You can substitute the asparagus for broccolini or green beans. You will just need to adjust the cooking time.

Protein

Serve with a side of baked or smoked salmon.
Serve with a side of grilled chicken or our oregano chicken.
Serve with a side of bacon.

Other

For a gluten free variation swap flour for rice flour or a GF flour.

Ingredients

Zucchini Halloumi Fritters

4 zucchini (grated, approx 5 cups)
3 eggs
200g halloumi (grated)
4-5 Tbsp flour
¼ cup coriander (finely chopped)
½ lemon (zest)
Olive oil (for frying)
Salt and pepper

Pan-Fried Asparagus

2 bunches of asparagus (woody ends removed and cut in half lengthways)
1 Tbsp butter or olive oil
2 Tbsp roasted almonds (roughly chopped)
¼ cup coriander (finely chopped)
½ lemon (juice)

Creamy Tahini Sauce

¼ cup greek yoghurt
2 Tbsp tahini
½ lemon (juice)

Method

Get started by preparing the creamy tahini sauce. Simply add all the ingredients into a small bowl and mix well to combine; set aside.
Pop the grated zucchini into a clean tea towel and squeeze out all of the moisture, you want to get the grated zucchini as dry as possible (it’s normal for a lot of liquid to be released).
Add the eggs, coriander and lemon zest to a mixing bowl; whisk well with a fork. Add the grated zucchini, halloumi and 4 Tbsp of flour, mix well.
‍At this stage, you’ll be able to see if you need to use another tablespoon of flour (this will depend on how much moisture you remove from the zucchini).
‍Once you’re ready to cook the fritters, add the salt and pepper to the mixture (you don’t want to do this earlier as the salt can draw more moisture out of the zucchini and change the consistency of the batter).
Heat a large frypan over medium heat and add a generous amount of oil. Add ⅓ cup batter into the pan, then flatten to 1cm thick. Repeat with 2 or 3 more fritters, but be careful not to overcrowd the pan. Cook each side for 3 minutes or until golden and cooked through (you can keep them in the oven at 100 degrees fan bake while you cook all of the fritters so they stay warm).
To cook the asparagus, heat a large pan over medium-high heat; add the olive oil or butter. Pop the asparagus in and cook for 2-3 minutes until cooked through and starting to char in places.
Remove from the heat and add lemon juice, almonds, and coriander.
Once everything is ready, serve the fritters with a dollop of the yoghurt tahini sauce and the zesty asparagus on the side.

Variations

Vegetables

You can use any tender herb you like, parsley, mint or even dill would be delicious.
You can substitute the zucchini for grated orange sweet potato, you will just need to adjust the amount of flour to get it to the right consistency.
You can substitute the asparagus for broccolini or green beans. You will just need to adjust the cooking time.

Protein