Recipe by: Justine Schofield – as seen on Channel Ten’s Everyday Gourmet with Justine Schofield.
Ingredients
- Extra virgin olive oil, for frying
- 1 small onion, chopped
- 1 small fennel bulb, diced
- 1 zucchini, coarsely grated
- ½ cup frozen corn
- ½ tsp whole cumin seeds, crushed
- 100g grated Riverina Dairy Cyprus Style Haloumi
- 150g of self-raising flour
- 4 sprigs dill, chopped
- Salt & pepper
Dipping Sauce
- 1 clove garlic, minced
- 250g Greek-style yoghurt
- Zest 1 lemon
- Pinch smoked paprika
Crispy Haloumi Fritters
For the dipping sauce mix everything together. Chill in the fridge until ready to serve.
Place the onion, fennel, zucchini, corn, cumin, dill, and a good pinch of salt and pepper. Stir to combine. Add the flour and then little by little add in 1/4 of a cup of iced water while stirring. The mixture should be a thick batter. Fold through haloumi.
Heat oil in a frying pan and add spoonfuls of the mixture and fry until golden on both sides.
Serve the fritters with a dollop of the yoghurt sauce.
