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Stacked golden halloumi and courgette fritters on a wooden board with mint leaves and a lemon wedge

Pan-Fried Halloumi and Courgette Fritters with Mint

Grated courgette and halloumi, bound with egg and flour, pan-fried into crisp golden fritters with a soft, cheesy middle.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 291
Ingredients Method Notes

Ingredients
  

  • 400 g courgette (zucchini) grated
  • 1 tsp salt for draining the courgette
  • 200 g halloumi coarsely grated
  • 2 eggs large
  • 60 g all-purpose flour plus more if batter feels loose
  • 2 spring onions thinly sliced
  • 2 tbsp fresh mint chopped, or use dill
  • 1 garlic clove grated
  • 1/2 tsp black pepper
  • 3 tbsp olive oil for frying, divided

Method
 

  1. 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.
  2. 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.
  3. Coarsely grate the halloumi using the same large holes.
  4. 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.
  5. Heat 1 tbsp olive oil in a 30 cm / 12-inch nonstick skillet over medium heat.
  6. 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.
  7. Fry for 3 to 4 minutes per side, until golden brown and set in the middle. Transfer to a paper towel-lined plate.
  8. Add another 1 tbsp oil to the pan and repeat with the remaining batter, in 3 batches total, for about 12 fritters.
  9. 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.