Zucchini, Corn & Halloumi Fritters
These Zucchini, Corn & Halloumi Fritters are not like any fritter you’ve ever tasted before. They’re packed full of flavour, and bursting with the native aromas of Old Man Saltbush and Mountain Pepper Leaf, plus all the goodness of our new limited edition Bunya Nut Meal. They’re perfect for breakfast, brunch or as a lunchbox snack – we’ve even made them for dinner. Double or triple the recipe to feed a crowd and serve them with our tangy Kakadu Plum & Chive Creme Fraiche.
Zucchini, Corn & Halloumi Fritters with Old Man Saltbush & Mountain Pepper Leaf
- Heat a frying pan over medium heat and add 1 tsp of olive oil. Add the corn kernels and cook for approximately 10 minutes, or until golden. While the corn is cooking, grate the zucchini into a clean tea towel and squeeze out as much excess liquid over the sink or into your compost as you can.
- Add the zucchini, corn and remaining fritter ingredients into a large bowl and stir to combine.
- Heat a frying pan over medium heat and add the olive oil or coconut oil. Place heaped spoonfuls of fritter mixture into the frying pan and flatten them into fritters with the back of a spatula. Cook until golden brown on both sides and cooked through. Continue cooking the fritters in batches and remember not to over-crowd the frying pan.
- Remove from frying pan once cooked and place on a plate lined with paper towel. 6. Serve fritters warm, topped with our tangy Kakadu Plum & Chive Creme Fraiche.
Kakadu Plum Creme Fraiche
- To make the creme fraiche, add all the ingredients into a medium-size bowl and mix until well combined. Cover and refrigerate until ready to serve.
- Make sure you squeeze out any excess liquid from the grated zucchini. To do this, grate the zucchini onto a clean tea towel, then gather up the edges, twist and squeeze. You will surprised just how much liquid comes out! And this helps to make sure the fritters hold together well and don’t go soggy.
- If you’re a bacon lover, try adding some finely chopped bacon to the fritter mixture.
- They’re delicious served warm with our Lemon Myrtle Creme Fraiche, but they’realso a great for Sunday morning brunch topped with bacon, mushrooms, sliced avocado and poached eggs, or as cold lunchbox snack, straight from the fridge.
Recipe @jules_mckie for The Australian Superfood Co.
Styling & photography @jules_mckie