Zucchini and Halloumi Fritters capture the essence of Mediterranean summer cooking, transforming humble garden zucchini into golden, crispy delights studded with chunks of salty halloumi cheese. These delightful fritters combine the fresh, mild flavor of grated zucchini with the distinctive squeaky texture and briny taste of halloumi, creating a perfect balance of vegetables and cheese in every bite. The secret lies in properly draining the zucchini to prevent soggy fritters, then binding everything together with fresh herbs, eggs, and just enough flour to create a light, airy texture. When pan-fried until golden and crispy on the outside while remaining tender within, these fritters deliver that satisfying contrast of textures that makes them irresistible. Whether served as a light lunch with a dollop of yogurt, offered as an appetizer at dinner parties, or enjoyed as a side dish alongside grilled meats, these fritters bring a taste of sunny Greek islands to any table.
Serving Quantity
This recipe serves 4-6 people as a side dish or appetizer, making approximately 16-18 medium-sized fritters.
Ingredients
- 3 medium zucchini (about 2 pounds), coarsely grated
- 8 ounces halloumi cheese, cut into small cubes
- 3 large eggs, beaten
- 1/2 cup all-purpose flour
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh mint, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 3 green onions, finely sliced
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- Zest of 1 lemon
- 1/4 cup olive oil for frying
- Greek yogurt for serving
- Lemon wedges for serving
Preparing the Zucchini
Wash the zucchini thoroughly and trim off both ends, but leave the skin on for added color, nutrition, and texture. Using the large holes of a box grater, grate the zucchini into long, coarse shreds. Place the grated zucchini in a large colander set over a bowl.
Sprinkle the grated zucchini with 2 teaspoons of salt and toss well with your hands. This salt will draw out the excess moisture that could make your fritters soggy. Let the salted zucchini sit for 30 minutes, allowing the salt to work its magic.
After 30 minutes, use your hands to squeeze the zucchini in small handfuls, pressing out as much liquid as possible. You’ll be amazed at how much water comes out. Transfer the squeezed zucchini to a clean kitchen towel, wrap it up, and twist the ends to create a tight bundle. Squeeze and twist the towel to extract even more moisture.
Preparing the Halloumi and Herbs
While the zucchini drains, prepare the halloumi by cutting it into small, uniform cubes about 1/4 inch in size. Pat the cheese cubes dry with paper towels to remove any excess moisture from the packaging. This helps prevent the fritters from becoming watery.
Wash and thoroughly dry all the fresh herbs. Finely chop the dill, mint, and parsley, keeping them separate until ready to mix. The combination of these three herbs creates the signature Mediterranean flavor profile that makes these fritters so special.
Slice the green onions thinly, using both the white and light green parts for the best flavor. Mince the garlic finely and zest the lemon, being careful to avoid the bitter white pith.
Creating the Fritter Mixture
In a large mixing bowl, combine the thoroughly drained zucchini with the cubed halloumi. Add the beaten eggs and mix gently to coat everything evenly. The eggs act as a binder and help create the light, fluffy texture.
Sprinkle the flour over the mixture and fold it in carefully. Don’t overmix – just combine until the flour is incorporated. Add all the chopped herbs, sliced green onions, minced garlic, lemon zest, black pepper, and red pepper flakes if using.
Fold everything together gently but thoroughly. The mixture should hold together when squeezed but not be too dense or heavy. If it seems too wet, add another tablespoon of flour. If too dry, add another beaten egg.
Shaping and Testing
Let the mixture rest for 10 minutes to allow the flour to hydrate and the flavors to meld. During this time, the mixture will thicken slightly as the flour absorbs the moisture from the eggs and any remaining zucchini juices.
To test if your mixture is the right consistency, take a small portion and form it into a patty. It should hold together without falling apart but not be so thick that it won’t cook through. Adjust with more flour or beaten egg if necessary.
Cooking the Fritters
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium heat. The oil should be hot enough that a small drop of batter sizzles immediately when added, but not so hot that it burns quickly.
Using a large spoon or small ice cream scoop, portion the mixture into rounds about 2-3 inches in diameter. Gently flatten each fritter with the back of the spoon to ensure even cooking. Don’t make them too thick, or the centers won’t cook properly.
Cook the fritters in batches to avoid overcrowding, which would lower the oil temperature and result in greasy, soggy fritters. Cook for 3-4 minutes on the first side until golden brown and crispy around the edges.
Achieving Perfect Golden Color
Carefully flip each fritter using a thin spatula, being gentle as they can be delicate. Cook for another 3-4 minutes on the second side until golden brown and cooked through. The halloumi should be slightly melted and the zucchini tender.
Add more olive oil to the pan as needed between batches, allowing it to heat up before adding the next batch of fritters. Keep the cooked fritters warm on a plate lined with paper towels in a low oven while you finish cooking the rest.
Serving and Presentation
Serve the Zucchini and Halloumi Fritters immediately while they’re still warm and crispy. Arrange them on a platter with dollops of thick Greek yogurt and lemon wedges on the side. The cool, tangy yogurt provides a perfect contrast to the warm, salty fritters.
For an elegant presentation, drizzle the yogurt with a little olive oil and sprinkle with fresh herbs or a pinch of paprika. Some people enjoy these fritters with tzatziki sauce instead of plain yogurt for extra Mediterranean flavor.
Variations and Serving Ideas
These versatile fritters work beautifully as part of a mezze platter alongside olives, fresh vegetables, and pita bread. They’re also excellent served warm over a bed of mixed greens dressed with lemon vinaigrette for a light lunch.
For a heartier meal, serve them alongside grilled chicken or fish with a Greek salad. You can also experiment with different cheese varieties – feta, ricotta, or goat cheese all work well in place of halloumi.
Storage and Reheating
While these fritters are best enjoyed fresh and hot, leftovers can be stored in the refrigerator for up to 3 days. Reheat them in a 375°F oven for 5-7 minutes to restore some of their crispiness, rather than using a microwave which will make them soggy.
The uncooked mixture can be prepared several hours ahead and refrigerated, making these fritters perfect for entertaining when you want to do some prep work in advance.
