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Zucchini and haloumi fritters with tomato and olive panzanella
Posted 28 November 2018
Cooking time: 6-10 minutes
Prep time: 15 minutes
Tomato and olive panzanella is the perfect accompaniment to these Zucchini and haloumi fritters from Sprout Cooking School and an easy way to get some extra veggies into your day.
- 2 Zucchinis, grated
- 150g Haloumi, grated
- 3 Spring onions, thinly sliced
- 1 Egg, lightly beaten
- 2 Tablespoons self-raising flour
- 2 Tablespoons olive oil, plus 2 tablespoons extra
- 500g Mixed colour tomatoes, diced
- 2 Yellow squash, thinly sliced
- 1 Shallot, thinly sliced
- 1 Bunch basil, leaves picked
- ¼ Cup Kalamata olives, pitted
- 4 Slices sourdough bread, toasted, cut into chunks
- 2 Tablespoons red wine vinegar
- 1 Lemon, cut into wedges
- Squeeze excess moisture out of grated zucchini. Combine zucchini, haloumi, spring onion, egg, flour and two tablespoons oil in a large bowl. Mix until just combined.
- Heat one tablespoon oil in a large frying pan over medium heat. Add heaped tablespoons of mixture into the pan. Cooked for 2-3 each side or until golden and cooked through.
- To make the panzanella, combine combine tomatoes, squash, shallot, basil leaves, olives, sourdough bread, red wine vinegar and remaining one tablespoon olive oil in a large bowl.
- Divide fritters and salad between dining plates and serve with lemon wedges.
Panzanella salad is a great way to use stale or frozen bread. Simply use a toaster, or drizzle with olive oil and bake in the oven for 10 minutes or until golden and crunchy.
Tomatoes are in their prime in Summer. They are allowed to ripen on the vine and are packed full of the phytochemical lycopene which has been shown to reduce the risk of heart disease and some cancers.