Kids in the Kitchen- ZUCCHINI, BRUSSEL SPROUT & HALLOUMI FRITTERS

INGR

EDIENTS

Ingredients

3 zucchinis, coarsely grated

8 brussels sprouts, shredded

200 grams halloumi, grated (I made light work of all of the grating by using my food processor)

2 green onions (scallions or spring onions), thinly sliced

1/2 cup mint leaves, chopped

1/2 cup basil leaves, chopped

zest of 1 lemon

2 garlic cloves, crushed

3/4 cup (95 grams) plain flour

3 eggs

2 tablespoons buttermilk

olive oil, to fry in

ricotta and lemon wedges, to serve

Method:

Place the zucchini, brussels sprouts, halloumi, spring onions, mint, basil, lemon zest, garlic, flour, eggs, and buttermilk into a large bowl and mix to combine. Heat a little olive oil in a non-stick frying pan over low-medium heat. Place heaped tablespoons of the mixture into the pan and cook for 3-4 minutes each side or until golden and cooked through. Place the fritters onto a plate lined with kitchen paper and continue frying until no batter remains. You’ll notice the fritters feel quite tender but as they begin to cool they firm up beautifully thanks to the halloumi. Serve the gorgeously crisp vege studded fritters alongside a big dollop of smooth ricotta and lemon wedges. Enjoy x