March 23, 2012
I'd much rather brunch than breakfast.
I need a hot cup of Earl Gray as soon as I get out of bed, then another to sip as contemplate the day ahead- but I'm just not ready for food until after an hour or so.
I'd much rather something substantial and savory than some cold cereal or a muesli bar, and anything with bacon will help sustain me well until dinner time.
With an Easter Brunch coming up and zucchini and mint vying with each other for garden domination outside my door, I sipped away at my first cup of tea for the day and slowly pieced together this recipe.
It's not too tricky for the early morning- just lots of grating, it's not lactose free- but I can handle the goat and sheep halloumi, it tastes good and gives me an excuse to fry some bacon to go along with it- Perfect!
I sipped away at my second cup of tea as I grated and beat, mixed and folded, and in about 10 minutes had these little lovelies ready to go. I threw on some bacon, tossed some tomatoes, drizzled some oil....
and sat down to a leisurely lunch with a third cup of tea. Ahhhh...
Perfect start to the day!
Halloumi Mint and Zucchini Fritters
1/2 cup gluten free SR Flour
1/3 cup lactose free Milk
2 Eggs- separated
1/2 cup Zucchini - coarsely shredded
1/2 cup Halloumi Cheese - coarsely shredded
1/4 cup Mint - finely cut
1 Lemon- finely grated rind and good squeeze of juice
1 tb good Olive Oil
1 clove Garlic - finely chopped
Once you've shredded your zucchini, give it a good squeeze to remove as much of its liquid as you can to avoid soggy fritters. A surprising amount will come out, and your fritters will be grateful you went to all the extra trouble.
Put the egg yolks, milk and oil in a bowl and give them a good whisk.
Add in the flour and mix until smooth,
Then add in the cheese, mint, zucchini, garlic, lemon rind and squeeze of juice
Taste for seasoning, but don't forget the cheese is pretty salty
Whisk the egg whites separately until they are softly standing up, then add about a third of them to the other mixture and stir well to combine and lighten the batter
Carefully fold in the remaining egg whites so the batter is soft and fluffy
Place heaped tablespoons onto a greased pan on a medium heat. Cook until bubbles form, then flip and cook until the fritter bounces back slightly when pushed with a finger
I served my fritters for brunch drizzled with a lovely greek olive oil and some fresh tomatoes tossed with extra shredded mint and some bacon on the side to keep my strength up.
So Dear Readers, what's your favourite brunch dish and are you doing anything special for Easter?