Ingredients
- Zucchini: 2 medium (about 500g or 1.1 lbs), coarsely grated
- Halloumi Cheese: 225g (8 oz) block, coarsely grated
- Spring Onions (Scallions): 3-4, finely chopped (both white and green parts)
- Fresh Mint: 1/4 cup, finely chopped
- Fresh Dill or Parsley: 1/4 cup, finely chopped (or a mix of both)
- Large Egg: 1, lightly beaten
- All-Purpose Flour: 1/3 cup (approx. 40-45g) (use gluten-free all-purpose blend for GF option)
- Lemon Zest: From 1 medium lemon
- Black Pepper: 1/2 teaspoon, freshly ground (or to taste)
- Salt: A small pinch, if needed (halloumi is already salty, so taste batter before adding more)
- Olive Oil or Vegetable Oil: 2-3 tablespoons, for frying
Instructions
- Prepare the Zucchini: Place the grated zucchini in a colander set over a bowl. Sprinkle with about 1/2 teaspoon of salt (this helps draw out moisture). Let it sit for 10-15 minutes. After resting, take handfuls of the zucchini and squeeze out as much liquid as possible. This step is crucial for crispy fritters! Discard the liquid.
- Combine Wet and Dry Ingredients: In a large mixing bowl, combine the squeezed zucchini, grated halloumi, chopped spring onions, fresh mint, fresh dill/parsley, and lemon zest.
- Add Binder and Seasoning: Add the lightly beaten egg to the bowl. Sprinkle over the all-purpose flour and the freshly ground black pepper.
- Mix Gently: Using a fork or your hands, gently mix all the ingredients until just combined. Be careful not to overmix, as this can make the fritters tough. If the mixture seems too wet, you can add another tablespoon of flour, but it should be a relatively moist, shaggy batter. Taste a tiny bit and add a pinch of salt only if absolutely necessary (the halloumi provides significant saltiness).
- Heat the Oil: Place a large non-stick frying pan or skillet over medium heat. Add enough olive oil or vegetable oil to lightly coat the bottom of the pan (about 1-2 tablespoons to start, you may need to add more between batches).
- Form and Fry the Fritters: Once the oil is hot (it should shimmer), take heaped tablespoons of the fritter mixture and drop them into the hot pan. Gently flatten each mound with the back of the spoon to form patties about 1/2-inch thick. Don’t overcrowd the pan; cook in batches if necessary.
- Cook Until Golden: Cook the fritters for 3-4 minutes on each side, or until they are deeply golden brown and crispy. The halloumi will melt slightly and help create those irresistible crispy edges.
- Drain Excess Oil: Once cooked, remove the fritters from the pan and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil. This helps them stay crispy.
- Serve Immediately: Serve the fritters warm for the best texture and flavor.
Nutrition
- Serving Size: One Normal Portion
- Calories: 300-380