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Pea, zucchini and haloumi fritters


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Kangaroo Island chef Justin Harman, from the Island Pure sheep dairy, shares his recipe for haloumi fritters ahead of the island’s FEASTival next month.

The festival celebrates KI produce, and one of the scheduled events this year is a “Picnic of Biblical Proportions” at the Cygnet River dairy on May 1.

It will feature woodfired-oven and campfire-cooked seafood, free-range pork, KI lamb and geese, as well as the release of some special Island Pure cheeses.

Pea, zucchini and haloumi fritters

Serves 4
Preparation time: 10 minutes
Cooking time: 20 minutes


20g butter
2 zucchini, trimmed, finely chopped
1 cup (150g) frozen peas
½ cup (75g) plain flour
1 egg, lightly whisked
1/3 cup (80ml) milk
*200g haloumi (or ricotta), finely chopped
2 green onions, trimmed, thinly sliced
Light olive oil, to shallow fry
*Natural yoghurt, to serve
Lemon wedges, to serve
Italian parsley, roughly chopped

*Harman uses Ravine de Casoars halloumi or Island Pure ricotta, as well as Island Pure yoghurt.

  1. Melt the butter in a medium frying pan over high heat. Add the zucchini and cook, stirring, for 2 minutes or until just tender. Add the peas and cook for a further 1 minute or until heated through. Remove from heat and set aside to cool slightly.
  2. Place the flour in a large bowl. Add the egg and milk and stir until well combined and smooth. Add the zucchini mixture, haloumi, green onions and parsley and stir to combine. Season with salt and pepper.
  3. Heat oil in a large non-stick frying pan over medium heat. Spoon three ¼-cupfuls of mixture around the pan, allowing room for spreading. Cook for 2 minutes or until fritters are golden. Use a spatula to turn. Cook for a further 1 minute or until cooked through. Transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining mixture.

Place the fritters on serving plates. Serve immediately with a good dollop of sheep milk yoghurt, lemon wedges and Italian parsley.

Details of the Picnic of Biblical Proportions can be found here. FEASTival runs from May 1-8 – click here to read InDaily’s interview with event creator Nick Hannaford.

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