simple way to make perfect Zucchini, haloumi and brussels sprout fritters

How’s life? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini, haloumi and brussels sprout fritters. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini, haloumi and brussels sprout fritters is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini, haloumi and brussels sprout fritters is something that I’ve loved my entire life.

Table of Contents


  • 400g pkt brussels sprouts, finely shredded
  • 2 zucchini, coarsely grated
  • 225g haloumi, coarsely grated
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • 1/2 cup (75g) self-raising flour
  • 1/3 cup (80 ml) milk
  • 2 tablespoons dill, finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup (140g) Greek-style yoghurt
  • 200g Perino tomatoes, halved
  • Mint leaves, to serve


  • Step 1
    Heat a large frying pan over medium-high heat. Add the brussels sprout and cook, stirring, for 5 mins or until tender. Transfer to a bowl and set aside for 5 mins to cool slightly. Add the zucchini, haloumi and egg and stir to combine. Add the flour, milk and half the dill and stir to combine. Season.
  • Step 2
    Heat the oil in a large frying pan over medium heat. Pour three 1/4-cup (60ml) portions of mixture into the pan, allowing room for spreading. Cook for 2 mins or until golden underneath. Turn and cook for a further 1 min or until golden and cooked through. Transfer to a plate. Repeat, in 3 more batches, with remaining batter.
  • Step 3
    Combine yoghurt and remaining dill in a bowl. Combine the tomato and mint leaves in a large bowl. Divide the fritters among serving plates. Serve with tomato salad and yoghurt mixture.

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