Sweet Potato and Haloumi Fritters

Originally published in Newcastle Herald Dec 2019

Makes 10 fritters

Ingredients

Equipment Required

375g orange sweet potato, peeled (1 1/2 cups once grated)

1 medium zucchini (1 cup once grated)

225g haloumi, drained

2 cups self raising flour

1 1/3rd cups milk

2 eggs, lightly whisked

3 tablespoons ghee, melted

1 cup Greek yoghurt

1 lemon, rind finely grated, juiced

Whisk

Grater

Juicer

Zester or microplane

Sifter

Mixing bowl

Large non-stick fry pan

Method

Step 1 : Combine the yoghurt and 2 tablespoons of lemon juice. Set aside.

Step 2 : Grate the sweet potato , zucchini and haloumi. Set aside.

Step 3 : Sift flour into a bowl. Add milk and eggs, stir to combine. Add to the sweet potato, zucchini and haloumi and stir until well combined.

Step 4 : Cook

Heat a large non-stick frying pan over medium heat. Brush pan with a little melted ghee. Spoon half a cup of batter into pan, spreading a little if needed. Repeat to cook two or three at once (depending on the size of your pan).
Cook for 4 minutes or until the top starts to dry. Turn and cook a further 3 minutes or until golden and cooked through. Transfer to a plate.
Repeat, brushing pan with melted ghee between batches, to make 10 fritters

Step 5 : Serve. Place 2 fritters onto serving plate. Top with poached egg, sprinkle with lemon rind. Top with rocket, season and serve with yoghurt.

Notes

Key Word Search Tags

Breakfast, Vegetarian

Notes

These fritters will reheat well. Place in a single layer on a well greased oven tray and warm in a fan-forced oven for 8 - 10 minutes.

Page updated

Google Sites

Report abuse