Zucchini & haloumi fritters with tabouli recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Zucchini & haloumi fritters with tabouli Recipe. Enjoy a collection of tasty Lebanese Food and learn how to make Zucchini & haloumi fritters with tabouli.
For a no-fret Monday-night meal, you can't beat these quick and easy vegie fritters.
Preparation Time 20 minutes
Cooking Time 10 minutes
Ingredients (serves 4)
150g (1 cup) plain flour
1/2 tsp baking powder
1 egg, lightly whisked
1 x 250g pkt haloumi, coarsely grated
2 zucchini, ends trimmed, coarsely grated
1 1/2 tbs chopped fresh dill
Olive oil, to shallow-fry
200g green beans, topped
1 x 350g ctn bought tabouli
120g (1/2 cup) bought eggplant dip
1. Sift the flour and baking powder into a large bowl. Make a well in the centre. Add the egg and 125ml (1/2 cup) water. Use a balloon whisk to gently combine, adding a little more water if necessary, until a smooth batter forms. Add the haloumi, zucchini and dill, and stir to combine. Season with pepper.
2. Add enough oil to a large frying pan to come 1cm up the side of the pan. Heat over medium-high heat. Drop 1/3-cup quantities of the mixture into the pan and cook for 2 minutes each side or until golden and cooked through. Transfer to a tray lined with paper towel.
3. Meanwhile, bring a medium saucepan of lightly salted water to the boil. Add the beans and cook for 3 minutes or until bright green and tender crisp. Drain. Transfer to a large bowl. Add the tabouli and stir to combine.
4. Divide the tabouli mixture and zucchini fritters among serving plates. Top the fritters with a dollop of the eggplant dip to serve.
Haloumi, ricotta & zucchini filo roulade: Omit flour, baking powder, egg, oil and beans. Preheat oven to 200°C. Add 250g ricotta to the mixture in step 1. Spray 6 filo sheets with olive oil spray and place in a stack. Place the mixture along 1 long side. Roll up to enclose the filling. Bake for 20 minutes or until golden. Slice and serve with tabouli and eggplant dip.
Lamb fillets with feta, beans & tomato ragout: Omit flour, baking powder, egg, zucchini and tabouli. Replace haloumi with 250g feta. Heat 1 tbs olive oil in a saucepan over medium heat. Add 2 garlic cloves, crushed, and cook for 1 minute or until soft. Add 375ml (11/2 cups) passata (tomato pasta sauce) and 125ml (1/2 cup) water. Cook for 10 minutes or until sauce thickens. Add the beans and cook for 5 minutes or until bright green and tender crisp. Stir in dill. Sprinkle with feta. Heat 1 tbs olive oil in a non-stick frying pan over medium-high heat. Add 600g lamb fillets and cook for 4 minutes each side for medium or until cooked to your liking. Serve with passata mixture, eggplant dip and toasted Turkish bread.
Greek-style veal parmigiana with zucchini: Omit baking powder, beans, tabouli and eggplant dip. Replace haloumi with 250g feta. Omit step 1. Place flour and 140g (2 cups) fresh breadcrumbs (made from day-old bread) on separate plates. Place egg in a bowl. Dip 4 veal scallopine in flour. Shake off excess. Dip in egg, then in breadcrumbs to coat. In step 2, cook veal for 2-3 minutes each side. Transfer to a baking tray. Pour over 1 x 575ml btl Woolworths Select Primavera Sauce. Crumble over feta. Bake for 10 minutes. Heat 1 tbs olive oil in a frying pan over medium-high heat. Add zucchini and cook, stirring, for 2-3 minutes. Stir in dill. Serve with veal.
Good Taste - January 2008, Page 36
Recipe by Alison Adams
More Lebanese Recipes:
Lebanese sausages (makanek)
Baba Ganoush and Pita Crisps
Muttabel with Za'atar-Spiced Pita Bread
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