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Zucchini, Halloumi and Pimiento Fritters

Zucchini, Halloumi and Pimiento Fritters

Makes 25 cocktail fritters or 12 - 15 larger fritters

3 medium zucchini, grated and squeezed as dry as possible in a clean tea towel
150g Blue River halloumi, grated
½ 220g jar El Navarico slices piquillo pimientos, finely chopped
1 loose cup of herbs of your choice, chopped (coriander, mint, basil, parsley, chives work well)
1 tsp sea salt
½ tsp freshly ground black pepper
2 free-range eggs, beaten
Romulo pure olive oil  (EVO), for frying

To accompany:

Zany Zeus smoked yoghurt
fresh lemon wedges, to squeeze over

Combine the zucchini, halloumi, piquillos, herbs and seasoning. Mix in the beaten eggs.

Heat the EVO in a frying pan.

Drop spoonsful of the mixture into the hot EVO and fry until lightly golden on each side (use a teaspoon for cocktail size fritters or a tablespoon for larger fritters). 

Serve with the suggested accompaniments.


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