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Halloumi and courgette fritters are grated courgette and halloumi mixed with egg, flour, and mint, then pan-fried until golden on both sides. The outside turns crisp and a little blistered, and the middle stays soft with pockets of melted halloumi.
I make these when courgettes pile up in the fridge and I want something more interesting than a side dish. The halloumi does a lot of the work here, much like in pan-fried halloumi breakfast toast, it’s salty enough that you barely need extra seasoning.
You do not need anything special for this recipe. A box grater, a bowl, and a nonstick skillet will get you there.
The one thing that trips people up is skipping the squeeze step. If you don’t wring the water out of the courgette, the batter turns watery and the fritters won’t hold together in the pan.
Why You’ll Love This Recipe
- Uses up extra courgette in a way that isn’t just a side dish
- Halloumi means you barely need to add salt
- Ready in under 40 minutes with basic pantry items
- Good warm, at room temperature, or tucked into pita
Ingredient Notes
- Courgette (zucchini): Grate on the large holes of a box grater. Squeezing out the water is the step that decides if these hold together or fall apart.
- Halloumi: Grate it coarsely so it melts into pockets rather than one solid layer. It’s salty, so taste the batter before adding extra salt.
- Eggs: Bind the batter. Two large eggs is enough for this amount of courgette and halloumi.
- Flour: Plain all-purpose flour works fine. Swap in a 1:1 gluten-free blend if you need these gluten free.
- Fresh mint: Dill also works well here and gives a slightly different, more savory result.
- Spring onions: Add a mild onion bite without overpowering the halloumi. A small shallot works as a substitute.
- Olive oil: Used for frying in batches. Regular olive oil is fine, save the extra virgin for drizzling at the end if you like.
Pan-Fried Halloumi and Courgette Fritters with Mint
Ingredients
Method
- Grate the courgette on the large holes of a box grater into a colander. Toss with 1 tsp salt and let it sit for 10 minutes so it releases water.
- Squeeze the grated courgette by handfuls, or press it in a clean kitchen towel, until no more liquid comes out. This step decides if your fritters hold together.
- Coarsely grate the halloumi using the same large holes.
- In a mixing bowl, combine the squeezed courgette, grated halloumi, eggs, flour, spring onions, mint, garlic, and black pepper. Mix until it forms a thick, sticky batter.
- Heat 1 tbsp olive oil in a 30 cm / 12-inch nonstick skillet over medium heat.
- Scoop a scant 1/4 cup (about 60 g) of batter per fritter into the skillet, flattening slightly with the back of a spoon. Cook 4 at a time so they have room to brown, don't crowd the pan.
- Fry for 3 to 4 minutes per side, until golden brown and set in the middle. Transfer to a paper towel-lined plate.
- Add another 1 tbsp oil to the pan and repeat with the remaining batter, in 3 batches total, for about 12 fritters.
- Serve warm, with lemon wedges or a yogurt sauce on the side.
Notes
- Squeeze the courgette until it feels almost dry, this is the step most people skip.
- Fry in 3 batches of 4 fritters so the pan doesn't get crowded.
- Taste the batter before frying, halloumi already carries a lot of salt.
- Keep cooked fritters warm on a rack, not stacked on a plate, so they stay crisp.
Tips for Success
- Squeeze the grated courgette hard, in a towel if needed, until no more liquid drips out.
- Use a nonstick 12-inch skillet so the fritters release cleanly without extra oil.
- Don’t crowd the pan, fry in batches of 4 so each fritter has room to brown properly.
- Keep the heat at medium, not high, or the outside burns before the middle sets.
- Taste the raw batter before frying and skip extra salt, halloumi is salty enough on its own.
Variations
- Swap the mint for fresh dill for a more savory, slightly grassy flavor instead of a bright one.
- Add a pinch of chili flakes or smoked paprika to the batter for a warmer, spicier fritter.
- Stir in 50 g of drained sweetcorn kernels for a sweeter bite and a bit more texture.
Storage and Reheating
Halloumi and courgette fritters keep for 3 to 4 days in an airtight container in the fridge. Let them cool fully before stacking, with a sheet of paper towel between layers so they don’t turn soggy.
To reheat, warm them in a dry skillet over medium heat for 2 to 3 minutes per side, or in a 180 C / 350 F oven for 8 to 10 minutes, until hot through and crisp again on the outside. Skip the microwave, it turns the edges soft and rubbery.
You can freeze the fully cooked fritters for up to 2 months. Freeze them in a single layer first, then transfer to a bag, and reheat straight from frozen in the oven for about 15 minutes at 180 C / 350 F.
Serving Suggestions
I like these with a simple yogurt sauce, just plain yogurt, a squeeze of lemon, and a bit of chopped mint or dill stirred in. A wedge of lemon on the side does a lot too, it cuts through the richness of the halloumi.
For a full meal, serve them next to a tomato and cucumber salad, or tuck two or three into a warm pita with lettuce and the yogurt sauce.
They also work well as a starter for four people, plated with a few leaves of arugula and a drizzle of olive oil.
FAQ
Why are my halloumi and courgette fritters falling apart in the pan?
This usually means the courgette still had too much water in it. Squeeze the grated courgette hard in a clean towel until no more liquid comes out, then mix the batter. If it’s still loose, add another tablespoon of flour before frying.
Can I use feta instead of halloumi in these fritters?
You can, but the texture changes since feta crumbles and doesn’t hold its shape the way it does in zucchini fritters with feta, while halloumi stays chewy in pockets. If you swap it in, use the same 200 g amount and expect a softer, less structured fritter.
How long do halloumi and courgette fritters keep in the fridge?
They keep for 3 to 4 days in an airtight container once fully cooled. Reheat in a dry skillet or a 180 C / 350 F oven for a few minutes to bring back some crispness before serving.
What goes well with halloumi and courgette fritters for dinner?
A yogurt and lemon sauce, a simple tomato salad, or warm pita bread all work well alongside these fritters. For a lighter meal, I just add a green salad and call it dinner.
Are halloumi and courgette fritters gluten free?
Not as written, since they use plain flour to bind the batter. Swap in a 1:1 gluten-free flour blend and the fritters hold together the same way, no other changes needed.
Can I bake these fritters instead of frying them?
Yes, though they won’t get quite as crisp as pan-frying. Brush both sides with oil, place on a lined sheet pan, and bake at 200 C / 400 F for about 20 minutes, flipping halfway through until golden.