Mangy has been traveling a lot lately and I haven’t been up to preparing elaborate meals just for myself. This recipe was quick and really tasty with a nice dollop of yogurt and paprika on top. I had leftovers for breakfast the next day, just heated up in the oven and topped with a couple of poached eggs. Yum 🙂
You’ll need:
- 350g grated zucchini (squeeze excess liquid and set aside)
- 180g haloumi (grated
- zest of 1/2 lemon
- 2 eggs
- 1 teaspoon dried mix herbs
- 1 tablespoon chopped parsley
- smoked paprika (to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- pinch of turmeric
- 100g chickpea flour
- 2 teaspoon ginger garlic paste
- salt to taste
- oil for frying
Method:
Heat an oven to 180 degrees.
Mix all the ingredients together to form a batter. Heat a pan with a thin layer of oil to medium heat. Portion out the fritters and fry on both sides. The fritters will be very soft, so be careful when turning over. Arrange the fritters on a baking sheet and bake for about 10 minutes on both sides. This will help cook the fritters through and firm them up. Serve with a squeeze of lemon on top. Enjoy!
Sharm's Kitchen 