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Fried Halloumi Zucchini Taco

The challenge of making a food blog interesting in a world where everyone and their mama have one is tough. Personally, just imagining going through another one of those blogs showcasing their newest burger mashup like they discovered America again gives me the jitters.

Make no mistake: I luuuuv me some burgers, but come on. Enough already. Let’s see what else you got. Because when it comes down to it: there’s nothing more refreshing than

  1. eating something new that your blows your mind
  2. reading something new that blows your mind
  3. drinking something….well, you get where I’m going with this

But I’m not throwing any shade, I actually decided to redirect this energy onto myself.

So, how could this humble blog make something fresh and interesting? Me and the wifey discovered that Iron Chef was playing on Netflix, and BOY did this show ignite our creative spark. Notebooks were reached for and pens were grabbed in a hurry. Throughout the entire show we yelled out “Eating With Your Hands!”, bouncing on the couch every time we saw something that could fit our blog.

At this point I was hyped up. So hype that yeah, we were going to make something delish AND innovative at the same time. At least try our best to. So without further ado, here’s a lil’ Fried Halloumi on Zucchini Taco shells.

Allez cuisine!!

Fried Halloumi Zucchini Taco
Fried Halloumi Zucchini Taco
A vegetarian variant of the popular taco, with soft shells made from zucchini, topped with fried halloumi, mint, crushed almonds and natural yoghurt.

Prep Time:25 minutes

Cook Time:50 minutes

Yield:4

Ingredients:
  • 4 cups (950ml) zucchini, coarsely grated
  • 1 large egg
  • 1/2 cup (120ml) grated parmesan cheese
  • 1/4 cup (60ml) bread crumbs
  • 1/2 teaspoon freshly grated black pepper
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon garlic powder
  • 40g (1/4 cup) plain flour
  • 2 x 250g pkts halloumi, drained, cut crossways into 1cm-thick slices
  • 125ml (1/2 cup) olive oil
  • 2 tablespoons finely chopped fresh mint
  • Handful of crushed almonds
  • 1 tablespoon olive oil
  • Natural yoghurt, used freely
  • Lemon wedges, to serve

 

How to make zucchini taco shells

 

  1. Pre-heat oven to 450 degrees F / 232 Celsius.
  2. Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
  3. Cover baking sheets with parchment paper or oven proof baking mat. Scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide. Repeat for remainder of mixture.
  4. Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
  5. After zucchini soft taco shells are cool, gently peel them off the parchment paper.

 

How to make fried halloumi

  1. Place the flour on a plate. Coat halloumi in flour and shake off any excess.
  2. Heat the oil in a large frying pan over high heat. Add half the haloumi and cook for 2-3 minutes each side or until light golden brown. Transfer to a serving platter. Repeat with remaining halloumi.
  3. Sprinkle the halloumi with mint, crushed almonds and drizzle with extra oil and some yoghurt. Serve immediately with lemon wedges, if desired.

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Let's taco 'bout everything.

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