Chef Colin Fassnidge created this delicious fritter recipe exclusively for Australian Macadamias. The macadamias add an amazing buttery crunch to a perennial breakfast favourite so leave them quite chunky for the yummiest results.
5 from 1 vote
Servings 6serves
Course Breakfast, Light Meal
Perfect for Weekend Wonder
Skill level Easy
Ingredients
125mlmilkuse milk of your choice
2largeeggsseperated
50gplain flour
2tbspbaking powder
100ghalloumi
4green spring onionsfinely chopped
200gmacadamia nutsfinely chopped
1birds eye chillifinely chopped
150mlextra virgin olive oil
To serve
Maple syrup
1lemoncut into wedges
Instructions
For the batter, add the milk and egg yolks to a bowl and whisk together until the mixture is completely combined. In a separate bowl, whisk the egg whites until soft peaks form. Place the flour and baking powder in an electric mixing bowl and mix while slowly adding the egg and milk mixture, until just combined to make a batter (do not overmix it).
Add the halloumi, spring onions, macadamias and chilli to the batter mixture and lightly mix to combine. Remove the mixing bowl and add the whisked egg whites, one third at a time, lightly folding through as you go.
To cook, heat the oil in a frying pan over a low heat, and add one large portion of the mixture to the pan (about 1/3 cup). Cook for 3 minutes on each side until golden brown then remove and place on paper towel to absorb any excess oil. Repeat with the remaining mixture.
To serve, drizzle with maple syrup and add a squeeze of lemon juice.
Notes
Tip: For light and fluffy fritters, ensure the batter is not overmixed.