Ingredients
Method
- Preheat your oven to 250 degrees. Line a baking sheet with parchment paper and set aside.Lay a clean kitchen towel inside of a colander and allow both ends of the towel to hang over the sides of the colander. Place the grated zucchini inside the kitchen towel and sprinkle about 1 teaspoon of salt over the zucchini. Toss the zucchini and salt together and allow the zucchini to sit for about five minutes. Take the ends of the kitchen towel, and making a ball with the zucchini inside of the towel, twist and turn the towel to squeeze out as much liquid from the zucchini as you can.Place the squeezed zucchini into a large bowl. Add the haloumi, ricotta, eggs, quinoa flour, mint, basil, cumin, paprika, and some salt and pepper to the bowl and mix everything together to form a batter.Heat 2 tablespoons of oil in a non-stick frying pan or cast iron pan over medium heat. Using a tablespoon for measurement, add two tablespoons of the mixture to the pan each time to form the fritters. Cook the fritters for 2 minutes, flip and continue to cook for another 2 minutes, until golden brown and warmed throughout. Repeat this step until all the mixture is used - placing the cooked fritters onto the baking pan and into the oven to stay warm until serving.
Notes
If you can't find haloumi in your cheese aisle, mozzarella or cheddar cheese would work just as well. To make quinoa flour: place 1/4 cup dry quinoa into your spice grinder or mortar and pestle and grind until a powder forms - some whole pieces of quinoa in the mix is fine and adds an amazing texture to the fritters. All purpose, rice or spelt flour also makes a great substitute for the quinoa flour.