Gluten-free zucchini and haloumi fritters

• 20m prep
• 25m cook
• 4 servings

These crunchy gluten-free fritters are perfect for any time of the day! Serve with vine-ripened baked tomatoes and tangy Greek yogurt.

Health Score*

LOW

353 calories per serve

Allergens: Recipe may contain egg, milk and lactose.

INGREDIENTS

• 2 x 200g cherry truss tomatoes, cut into small bundles

• Extra virgin olive oil spray

• 1/4 cup rice flour

• 2 tbsp gluten-free self-raising flour

• 1 tsp ground cumin

• 1/3 cup chilled sparkling mineral water

• 1 egg

• 200g haloumi, grated

• 2 zucchini, grated, squeezed of excess liquid

• 2 garlic cloves, crushed

• 1 tsp finely grated lemon rind

• 1 spring onion, thinly sliced

• Vegetable oil, for shallow-frying

• 2 lebanese cucumbers, cut into ribbons

• 150g baby leaf salad mix

• Lemon wedges, to serve

• Greek-style yoghurt, to serve

METHOD

• Step 1

  Preheat oven to 220C/200C fan-forced. Grease and line a baking tray with baking paper. Place tomatoes on prepared tray. Spray with oil Season with salt and pepper. Bake for 20 minutes or until skins split.

• Step 2

  Meanwhile, combine flours and cumin in a medium bowl. Whisk mineral water and egg in a medium jug. Add egg mixture to flour mixture with cheese, zucchini, garlic, rind and onion. Stir until just combined.

• Step 3

  Pour enough vegetable oil into a large frying pan to come 2cm upside of pan. Heat over medium-high heat. Cook 2 tablespoons of mixture for 2 minutes each side or until golden and cooked through. Drain on paper towel.

• Step 4

  Combine cucumber and salad leaves. Serve fritters with roasted tomatoes, salad, lemon wedges and yoghurt.