All I have to say about these fritters is that they are AMAZing! A staple in our household ever since my hubby and I watched one of Gordon Ramsay's Ultimate Home Cooking episodes featuring this recipe.
A must try!
What you will need:
2 medium carrots, peeled and grated
1 medium zucchini, grated
500g of halloumi cheese, grated
2 spring/green onions, finely chopped
2 tbsp of chopped coriander
2 tbsp of chopped mint
2 eggs, lightly beaten
2-4 tbsp of bread crumbs
Olive oil for frying
For the sauce:
1 tbsp of finely chopped ginger
1 Thai chilly pepper thinly sliced, with seeds
1 tbsp of finely chopped coriander
Pinch of salt
Pinch of sugar
Splash of olive oil
1/4 cup of rice wine vinegar
How to make it:
Put the grated carrots and zucchini in colander and sprinkle with a large pinch of salt to help draw out the moisture. Place over bowl to drain the water for about 15 min.
Squeeze out all the excess water.
Chop your fresh herbs and spring onion
In a bowl put together the carrots, zucchini, halloumi, spring onions, coriander and mint, season with salt and pepper and mix.
Add the beaten eggs and and mix well. Add two tbsp of bread crumbs to the mixture.
The mixture should be firm enough to form into patties. If not, add another tbsp of bread crumbs. The moisture content from your veggies will vary.
Shape into 6 patties and leave in the fridge for 30 min to 1 hour to firm up.
In the mean time make your sauce by combining the ingredients listed above. Adjust amounts to your liking,but remember it is meant to compliment the fritters with a balance of sweet, sour, and spicy.
Heat a large heavy based pan (I like using cast iron) over medium heat. Fry the cakes until golden and crisp on both sides, about 3 minutes a side.
Drizzle with sauce and enjoy.
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