Ingredients
- 1 teaspoon olive oil
- 3 green shallots, trimmed, thinly sliced
- 2 garlic cloves, minced
- 500 grams zucchini, coarsely grated (about 3 zucchini)
- 250 grams haloumi, coarsely grated
- 400 grams corn kernels (rinsed and drained)
- 100 grams self-raising flour (2/3 cups)
- 2 eggs, lightly whisked
- FOR DIPPING SAUCE
- 125 grams mayonnaise (whole egg mayonnaise, 1/2 cup)
- 65 grams sour cream (1/4 cup)
- 1 tablespoon fresh lemon juice
How to Make
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Step 1: Heat the oil in a small frying pan over medium heat and add the shallot and garlic and cook, stirring, for 3 minutes or until softened and then transfer to a large bowl.
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Step 2: Take handfuls of zucchini and squeeze out the excess liquid and place in a large bowl, add the haloumi, corn, flour and egg and season with pepper and stir to combine.
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Step 3: Preheat the pie maker and add 1/3 cup of the mixture to each hole and then spray the top of each fritter lightly with oil and close the pie maker and cook for 12 minutes or until golden and set, transfer to a wire rack and repeat with the remaining mixture.
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Step 4: To make the dipping sauce, place the mayonnaise, sour cream and lemon juice in a small bowl and combine well and serve with the fritters.
Tips & Variations
- Pie Maker
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