Courgette and Haloumi Fritters

courgette fritters

Courgette and Haloumi Fritters

courgette fritters

I love to have a couple of simple vegetarian and / or gluten free options up my sleeve that I can easily whip up for either a lunch or dinner. And this recipe fits the bill. The other big winner about these fritters is haloumi.

I mean seriously… what can possibly go wrong with fried salty cheese?!?

This recipe can be used with courgette (another name for zucchini) but I have also used kumera (purple sweet potato), which looks very pretty. But basically… you can’t go wrong with any vegetable… just as long as you make sure to

  • squeeze out all extra liquid (I do in a clean tea towel)
  • don’t add too much flour – less is more flavour. The recipe will look sloppy, but trust me, the taste will be compromised if you bulk it up with too much flour!



  • 300 g of courgette
  • 1 red onion
  • 200 g of haloumi
  • 80g of plain flour (I use chick pea flour for my gluten free friends)
  • 2 free range eggs
  • fresh dill or any other herbs (I’ve experimented with many – all look and taste great)
  • lemon quarters to serve

How to make your fritters:

  1. Grate or coarsely chop in your food processor  (Thermomix 2 seconds speed 4)
  2. Squeeze out all extra liquid using a clean tea-towel or paper towels
  3. Chop the onion and herb of choice finely (by hand or in  food processor  (Thermomix 2 seconds speed 4)
  4. Chop haloumi – though the odd bigger chunk can feel like Christmas in your mouth! (Thermomix 5 seconds speed 5)
  5. Add eggs, flour and drained courgette into bowel (and if you don’t fancy using your bowel – you can always use a normal kitchen bowl!) and mix until all the dry ingredients are evenly distributed – but not over mixed. (Use the reverse stir on Thermomix)
  6. Fritters can be cooked in 2 ways –
    1. make patties on oven tray lined with baking paper. Oven preheated to 175. Bake for 5-7 mins and flip until golden and firm
    2. heat a little oil in a frypan and cook in batches for 2 minutes each side or until golden and firm
  7. Serve with lemon quarters and your favourite salad!

This recipe is such a favourite in my house, that I double the recipe and cook half in the oven and the other half in the frypan. The kids love to take them for lunch cold the next day too!

oven cooked fritters

fried fritters

I particularly love this Cobram Estate Olive oil for the extra lemony- taste!

fritters served wtih salad

I paired this with one of my favourite salads – roast a whole bunch of different coloured vegetables – cut and tossed with crushed garlic, sea salt and olive oil. When they are suitably roasted toss them with raw baby spinach (its ok if it wilts) and a good squeeze of lemon, salt and freshly cracked pepper.

Give it a go and let me know how they work for you!

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