My love of haloumi knows no bounds so it should come as no surprise that I absolutely love these zucchini haloumi fritters! They’re super easy to whip up, (mostly) healthy, and ready in no time, making them perfect pretty much any time of the day!
The recipe is altered from one I found on Taste
- 2 zucchini
- 1 red onion
- Zest and juice of a lemon
- 180g haloumi
- 1/2 cup flour
- 2tsp dried oregano
- 1/4 cup fresh mint
- 1 egg
- Greek yoghurt (optional)
- Coriander (optional)
- Preheat oven to 200C and line two baking trays
- Grate the zucchini and red onion and squeeze out as much liquid as possible before placing in a mixing bowl
- Add the lemon zest and juice, grated haloumi, flour and oregano
- Finely chop the mint and add to the bowl, along with the lightly beaten egg
- Stir well to combine then form into heaped tablespoon sized balls
- Place on the baking trays and flatten slightly
- Bake for 25-30 minutes, turning once, until golden and firm
- Sit for 5 minutes then serve and enjoy!
The great thing about these zucchini haloumi fritters is that they are super versatile (and delicious!). You can serve them as an entree or finger food by topping them with a teaspoon of greek yoghurt and some fresh coriander, pop a few in a wrap with some spinach, tomato and plenty of herbs for lunch, or serve them with a huge pile of salad for a light, tasty dinner.
Depending on how large you make them you should get around 15 from the mixture, but you can easily double the mix to make larger fritters, or lots of small ones to serve at a party. They take no time at all to prepare, making them perfect for a quick weekend lunch or an easy mid-week dinner. Seriously, there’s no reason not to make them!