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CAULIFLOWER, ZUCCHINI & HALLOUMI FRITTERS 

Prep Time: 15 min
Cook Time: 15-20 min
Serving Size: 10-12 fritters
  • Gluten Free
  • Colic Baby Friendly Option
This recipe is perfect for breakfast, lunch or dinner. It can be made ahead of time for an easy grab and go breakfast or lunch. Halloumi originated from Cyprus and was traditionally made from pure goat or sheep's milk. Now it is made all over the world and is usually made with cow’s milk. 
INGREDIENTS
METHOD
TIPS & NOTES
  • ½ head cauliflower (grated, moisture wrung out)
  • 2 zucchinis (grated, moisture wrung out)
  • 225g haloumi (grated)  
  • 1 cup buckwheat flour
  • 1 egg (whisked)
  • Pinch of sea salt
  • ½ bunch parsley (diced)
  • 1 clove garlic (diced)
  • 2 spring onions (diced) 
  • Extra Virgin Olive Oil
1.  Place the grated cauliflower and zucchini into a tea towel or muslin cloth and squeeze out the excess water. 
2. Add the remaining ingredients (except the olive oil) and mix until well combined. 
3. Heat a good splash of olive oil in a fry pan on medium heat and add 1 heaped tablespoon of the mixture to the pan, forming a fritter shape. 
4. Cook for 3-4 minutes on each side, or until golden and cooked through. 
5. Repeat the process until all fritters are cooked, re-oil the pan as needed. 
  • Storage: In an airtight container in the fridge for up to 3 days or freezer for up to 1 month.
  • Colic Baby Friendly Option: Replace the onion and garlic with ½ finely diced fennel or omit and use 1 tablespoon of garlic infused extra virgin olive oil.

CAULIFLOWER, ZUCCHINI & HALLOUMI FRITTERS 

Prep Time: 15 mins
Cook Time: 15-20 mins
Serving Size: 10-12 fritters
  • Gluten Free 
  • Colic Baby Friendly Option
This recipe is perfect for breakfast, lunch or dinner. It can be made ahead of time for an easy grab and go breakfast or lunch. Halloumi originated from Cyprus and was traditionally made from pure goat or sheep's milk. Now it is made all over the world and is usually made with cow’s milk. 
INGREDIENTS
METHOD
TIPS & NOTES
  • ½ head cauliflower (grated, moisture wrung out)
  • 2 zucchinis (grated, moisture wrung out) 
  • 225g haloumi (grated) 
  • 1 cup buckwheat flour  
  • 1 egg (whisked)
  • Pinch of sea salt 
  • ½ bunch parsley (diced) 
  • 1 clove garlic (diced)
  • 2 spring onions (diced) 
  • Extra Virgin Olive Oil
1.  Place the grated cauliflower and zucchini into a tea towel or muslin cloth and squeeze out the excess water. 
2.  Add the remaining ingredients (except the olive oil) and mix until well combined. 
3.  Heat a good splash of olive oil in a fry pan on medium heat and add 1 heaped tablespoon of the mixture to the pan, forming a fritter shape. 
4.  Cook for 3-4 minutes on each side, or until golden and cooked through. 
5.  Repeat the process until all fritters are cooked, re-oil the pan as needed. 

  • Storage: In an airtight container in the fridge for up to 3 days or freezer for up to 1 month.
  • Colic Baby Friendly Option: Replace the onion and garlic with ½ finely diced fennel or omit and use 1 tablespoon of garlic infused extra virgin olive oil.

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