For the love of Food :)

Zucchini & Haloumi Fritters

Serves 4-6

Brunch is one of those amazing meals that can only ever  really be experienced on a weekend, especially a long weekend. It’s the perfect combination of Breakfast and Lunch and is probably my most favourite time of the weekend. Brunch for me has to be a long and lazy event that stretches over several hours, and involves a breakfast dish served with a glass of bubbly! And with it being Good Friday today I wanted to share with you all my go to Good Friday Brunch dish. The well balanced sweetness of the zucchini and saltiness that the haloumi brings to these fritters make them perfect as appetisers for your dinner party and also make for great lunchbox fillers. Give it a go and let me know what you think!


  • 300g of zucchini, grated
  • 1 Onion, grated
  • 250g of halouni cheese, grated
  • 1/2 Cup of plain flour
  • 2 Tsp of lemon rind
  • 2 Eggs, plus extra for poached eggs
  • 1 Tbsp of fresh chopped dill
  • 4 Tbsp of Pukara Estate olive oil
  • 4 Tbsp of unsalted butter
  • 2 – 3 Cups of rocket
  • Salt and pepper to taste
  • 1 Batch of Effortless Aioli with 2 Tsp of paprika
  • 1 Batch of Perfectly Poached Eggs


1) Coarsely grate your zucchinis, then squeeze as much liquid out of them as you can. Place in a bowl along with the onion, haloumi, flour, lemon rind, eggs, dill and season with salt and pepper. Stir until all the ingredients are well combined.

2) Form the zucchini and haloumi batter into 8 – 12 patties and place in the fridge for 30 minutes to firm up. In the meantime follow steps 1 to 3 in Perfectly Poached Eggs.

3) Once your fritters are firm heat equal amounts of oil and butter in a frying pan over a medium heat. Fry your fritters in batches, for 1 – 2 minutes on either side or until golden, adding more oil and butter to the pan as needed. Drain your fritters on a paper towel and place in a warm oven until needed.

4) Follow step 4 in Perfectly Poached Eggs to finish cooking your eggs. Then serve by placing fritter on the bottom and topping them with a poached egg and some rocket and some Effortless Aioli.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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