• Monique Jephcote

Zucchini fritters


1 cup (120g) frozen peas

1 small zucchini, grated

75g salt reduced haloumi, coarsely grated

1 egg, whisked

1/3 cup (50g) self-raising flour

2 tablespoons skim milk

2 teaspoons dill, finely chopped

Olive oil spray


Cook the peas in a small saucepan of boiling water for 2 mins or till tender. Drain. Place in a bowl. Mash until coarsely crushed. Add the zucchini, haloumi and egg and gently toss to combine. Add flour& stir. Add the milk + dill and stir to combine.

Heat a non-stick frying pan over medium-low heat. Spray with oil. Spoon 2 tablespoon portions of the mixture around the pan, allowing room to spread. Cook for 2 mins or until lightly golden and bubbles rise to top. Turn and cook for a further 1-2 mins or until golden brown and cooked through. Repeat with remaining mixture.

Enjoy with some bok choy, sprouts and tomato like I have in the photo or mushrooms, spinach, asparagus, brocollini - any side you desire!

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