I love fritters. They are such an easy way to use up bits and pieces and create a tasty meal for a meatfree dinner or for lunchboxes. I also looooove haloumi. So a mix of a couple of my favourite veggies and some of that salty, squeaky deliciousness was bound to be a winning combo.
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These are quick to whip up, taste great, and help you easily get more veggies into your day. Serve them up with some raw veggie sticks or on a salad for lunch or a quick dinner. If you can convince your kids to give them a go, they’d make a great lunchbox filler too.
Try them now while broccoli is in season, plentiful and cheap.
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I’ve been using up what was delivered in the veggie box this week, and fritters came to mind. On Tuesday, we had pumpkin, zucchini and haloumi fritters with salad. I’ve made zucchini and haloumi fritters dozens of times before, but I had some leftover roasted pumpkin so I thought I’d add that in too.
The fritters were absolutely delicious! So much so that when I asked my husband what had happened to the leftovers, he sheepishly replied that there weren’t any. He had eaten the entire batch I had left out for him after touch footy!
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