Zucchini and Halloumi Fritters

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I like to make these fritters really small and serve them as a side dish for lunch or dinner.
They are fabulous with tomatoes and basil and also a yoghurt garlic dipping sauce.


  • 650g zucchini (courgettes)
  • 1/2 teaspoon salt
  • 200g halloumi cheese, finely chopped
  • 4 spring onions, finely sliced
  • 1 clove garlic, finely chopped
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon finely chopped dill
  • 1/2 cup flour
  • 2 eggs, lightly whisked


Top and tail the zucchini and then grate into a colander.
Sprinkle with salt and leave to sit for at least 30 minutes before pressing firmly to drain off any excess liquid.  Tip the zucchini into a clean tea towel and twist tightly to remove as much liquid as possible.
Combine the zucchini, halloumi, spring onion, garlic, lemon, dill and flour in a mixing bowl. Add the eggs and gently mix to combine.
Heat a film of oil in a large frying pan over a medium heat.
Once the oil is hot drop large teaspoonfuls of mixture into the oil and cook, turning at times, until golden all over and cooked through.
Serve warm.

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