Zucchini, Haloumi & Brussels Sprout Fritters

  • 20min prep
  • 20min cook
  • 4 Servings


  • 400g pkt brussels sprouts, finely shredded

  • 2 zucchini, coarsely grated

  • 225g haloumi, coarsely grated

  • 2 eggs, lightly whisked

  • ½ cup (75g) self-raising flour

  • ⅓ cup (80 ml) milk

  • 2 tablespoons dill, finely chopped

  • 2 tablespoons olive oil

  • ½ cup (140g) Greek-style yoghurt

  • 200g Perino tomatoes, halved

  • Mint leaves, to serve


  • Heat a large frying pan over medium-high heat. Add the brussels sprout and cook, stirring, for 5 mins or until tender. Transfer to a bowl and set aside for 5 mins to cool slightly. Add the zucchini, haloumi and egg and stir to combine. Add the flour, milk and half the dill and stir to combine. Season.

  • Heat the oil in a large frying pan over medium heat. Pour three ¼-cup (60ml) portions of mixture into the pan, allowing room for spreading. Cook for 2 mins or until golden underneath. Turn and cook for a further 1 min or until golden and cooked through. Transfer to a plate. Repeat, in 3 more batches, with remaining batter.

  • Combine yoghurt and remaining dill in a bowl. Combine the tomato and mint leaves in a large bowl. Divide the fritters among serving plates. Serve with tomato salad and yoghurt mixture.