I made these for two girlfriends who were coming over for a very casual late Saturday afternoon lunch. I served the fritters with a big side salad of spinach, cherry tomato, avocado and pine nuts with a lemon juice and olive oil dressing. Light and delicious! Makes approx 10 small fritters.
- 1 clove garlic minced
- ½ small onion
- 1 large carrot grated
- 1 zucchini grated
- ½ can chickpeas pureed into a paste in a food processor
- 3/4 block haloumi cheese grated
- 1 egg plus 1 egg white beaten
- ½ tbsp lemon juice
- ¼ cup low fat milk
- Approx 2 tsp grated lemon zest
- ½ cup chopped coriander
- Salt and pepper
- Red pepper flakes
- Olive oil
- Approx ¼ cup quinoa flour (or substitute for another flour)
Grate the carrot, zucchini and haloumi cheese and set aside. In a large fry pan sauté the onion and the minced garlic with a bit of olive oil until soft on low heat. Then add the carrot, zucchini and cheese and fry until golden. Remove from heat.
Place the chickpea paste in a medium sized mixing bowl and add in the beaten egg and milk. Place the ingredients from the pan into the bowl and then add the coriander, a sprinkle of red pepper flakes and lemon juice and grated lemon zest. Mix ingredients together with a large spoon. Once ingredients are combined slowly add in the flour ensuring to stir through each time to get the batter to desired consistency, you want it quite thick – not too runny like pancake mixture.
Heat a large non-stick fry pan on medium heat and plop palm sized mixtures of the batter down in the pan. Cook for approximately 5-10 minutes or until batter starts to bubble on top, flip and cook other side. You want the fritters to be golden on each side.