Who doesn’t love fritters?! Crispy and comforting, these are packed with juicy peas and salty halloumi cheese, all nestled in a golden brown shell that’s pure crunch heaven.
This recipe makes enough for at least 4 serves and reheats beautifully, which means it’s also a great option for your Sunday meal prep.
Simply reheat your fritters before serving… this one is irresistible!
Enjoy,
Jess x
Ingredients:
2 zucchini
½ tsp sea salt
1 ½ cups frozen peas
225g halloumi, grated
3 spring onions, finely chopped
½ bunch basil, leaves picked & finely chopped
1 lemon, zested
4 eggs, whisked
¾ cup spelt flour, or gluten-free flour
1 tsp baking powder
Extra virgin olive oil for frying
Method:
Place the grated zucchini in a colander and sprinkle with ½ tsp sea salt. Leave to sit for 10 minutes.
Meanwhile, combine the peas, halloumi, onion, basil and lemon zest in a large mixing bowl. Stir well.
Use your hands to squeeze as much liquid out of the zucchini as possible, then add the zucchini to the mixing bowl with the other ingredients.
Add in the whisked eggs and stir well. Pour in the flour, baking powder and some black pepper. Slowly stir in the flour until an even batter forms. If your batter is looking a little wet, add an extra tablespoon of flour.
Heat a large non-stick frying pan. Grease the pan with extra virgin olive oil. Use a 1/3 cup measuring scoop to measure out even amounts of batter and cook the fritters in batches for 3-4 minutes on each side, or until golden.
Keep any leftovers stored in an airtight container in the fridge for 3 days. Reheat before serving. If freezing, freeze with layers of baking paper between the fritters so they don’t stick.
Time to cook: 30 minutes
Makes: 10-12 fritters
