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Zucchini, Halloumi & Pimiento Fritters

Zucchini, Halloumi & Pimiento Fritters

Zucchini, Halloumi & 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 halloumi, grated
½ 220g jar El Navarrico sliced 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
Extra virgin olive oil  (EVO), for frying
To accompany:
Julie Le Clerc smoked paprika tomato sauce       
Zany Zeus smoked yoghurt
Fresh lemon wedges, to squeeze over

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

Heat the EVO in a frying pan.

Drop spoonfuls 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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  • El Navarrico Pimientos ~ sliced

    El Navarrico Pimientos ~ sliced

    Small and triangular in shape, these Spanish piquillos (peppers) are roasted over oak coals giving them a smoky flavour which intensifies their sweetness. They are hand-peeled and de-seeded then jarred in their own flavoursome juices, with nothing else added.

    Piquillo peppers add a depth of flavour and vibrant colour to salads, salsas or canapés.

    Dairy and Gluten-free. Suitable for vegetarians and vegans.

    Also available in a 2.4kg tin.

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