• Rose

Zucchini & Halloumi Fritters

Updated: Dec 27, 2020

Makes 10-15 fritters (depending on size you make them)

Time : allow 1 hour of the zucchini to sweat before prepping the dish

Prep : 15 mins

Cook time: 15 -20 minutes unless you can cook them all at once!


2 medium zucchini, grated

200 g haloumi, grated 1⁄2 bunch dill, chopped 1⁄2 bunch mint, chopped 2 spring onions, finely chopped

zest of 1 lemon 1 tbsp lemon juice 2 eggs, whisked ⅓ cup self-raising flour (or plain flour with 1/4 tsp baking powder) 1 tsp salt 100–200 ml olive oil, for pan-frying


Put all the grated zucchini in a colander. Sprinkle liberally with salt and let it sit for 1 hour. Then squeeze all the water out of the zucchini; this is essential for crispy fritters.

Transfer the zucchini to a bowl and add all the remaining ingredients, except the cooking oil. Stir well to combine.

Heat a large frying pan with a big glug of olive oil, enough to cover the pan by at least 5 mm.

Once the oil is sizzling hot, add the fritter mixture in heaped tablespoon quantities.

Allow each fritter to fry until golden brown underneath (about 1–2 minutes), then flip. Press them down slightly to ensure the middle is cooking. Reduce the heat and cook for a further 2–3 minutes.

Transfer to a plate.

The fritters are best served fresh and hot, but are easily brought back to life in a frying pan or warm oven once chilled.

Serve along side a green salad. For the green salad I finely sliced kale, spinach, threw in a handful of micro greens and sunflower seeds. Goran had his in a bagel with cream cheese and sweet chilli sauce!


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