Dilmah Seven Star Tea

Zuchinji and Halumoi Fritters with Tropical Breakfast Hollandaise

Food : Savory

Zuchinji and Halumoi Fritters with Tropical Breakfast Hollandaise


  • 300g (about 6-8) zucchini
  • 1 onion, grated
  • 250g haloumi, grated
  • 75g (1/2 cup) plain flour
  • 2 teaspoons grated lemon rind
  • 2 eggs
  • 1 tablespoon chopped fresh dill
  • Light olive oil, to fry
  • Salt flakes, to serve
  • Tropical breakfast hollandaise to serve

Vinegar Reduction

  • 400g Rice Vinegar
  • 4g tumeric powder
  • 6g Dilmah tropical breakfast tea
  • 1 Vanilla pod
  • 7g Black Peppercorn
  • 20g fresh scraped coconut

Vanilla Tea Hollandaise

  • 6 Egg Yolk
  • 200g Brown Butter infused (Start with 300g butter with 4 g)
  • Dilmah Tropical breakfast Tea bags
  • 30ml Vinegar Reduction
  • Salt and pepper


  • Coarsely grate the zucchinis, then squeeze out as much liquid as possible.
  • Place in a bowl and add the onion, haloumi cheese, flour, lemon rind, eggs and dill.
  • Season with salt and black pepper and stir to combine. Form the zucchini mixture into about 25 bite-size patties. Refrigerate for 30 minutes to firm.
  • Pan fry and serve with hollandaise Tropical breakfast hollandaise

For reduction

  • Mix everything Together and reduce to ¼ .
  • For tea infused brown butter
  • In a small saucepan, melt the butter into liquid
  • Add the tea leaves
  • Heat the mixture for 5 minutes on low heat
  • Remove the pan from the heat and let it stand for 5 minutes so that the butter is colored by the tea leaves
  • Pour the mixture through a sieve while pressing on the tea leaves. Throw the leaves away.
  • Let the mixture come to room temperature and then use it like regular butter in what you’re baking.
  • Make the hollandaise in the usual way.

The range of Dilmah Tea used

  • Dilmah Inspirations

The variety of Dilmah Tea used in the recipe

  • Tropical Breakfast Tea