Zucchini Haloumi Fritters
February 21, 2014
Zucchini Haloumi Fritters
It’s not a good Summer if it doesn’t roll past without a zucchini (courgette) glut. This year, despite the slow start it has just hit and I am thrilled! We are collecting upwards of 6 per week, along with other glorious Summer produce like tomatoes and cucumber, capsicums and eggplant.
We visited a friend for lunch a couple of weeks ago and they served zucchini haloumi fritters as part of the lunch. They were fabulous as my friend is a very talented cook. Last year I convinced him to share a recipe here. You can find his Damper Recipe via the link. If you have not checked it out be sure to as it is a great recipe. Impress your friends, and remove from the stress in the kitchen when you are next entertaining with his fuss free recipe. Oh, and be sure to add these to the menu also.
If you are a regular reader here, you will know that I am a fan of finger food and we LOVE our Sunday afternoon snacks on the deck. This is one of those recipes made to be enjoyed often while the produce is fresh and at its best at the height of the season.
Zucchini Haloumi Fritters
Prep time
Cook time
Total time
Haloumi and Zucchini, what is not to love? This recipe is the perfect finger food, weekend lunch or side dish for a special meal. A great way to use up excess zucchini (courgette) in the Summer months.
Author: Kyrstie Barcak - A Fresh Legacy
Recipe type: Appetiser
Serves: 12
Ingredients
- 2 medium zucchini - peeled and grated
- 1 apple - peeled and grated
- 225 grams haloumi cheese - grated
- 70 grams plain flour
- 1 egg whisked
- generous pinch of salt
- small handful of fresh sage leaves - chopped
- oil for frying
- Lemon for serving
Instructions
- Combine the ingredients in a mixing bowl and stir well to combine
- Add enough oil to cover the bottom of a pan and heat
- Scoop 4 fritters into the hot oil and cook for a few minutes each side until golden
- Once cooked, drain on paper towel and serve hot with a generous squeeze of lemon juice.
Notes
To test the oil temperature for readiness stand a chop stick or similar in the oil in the base of the pan. If bubbles start to form around the base of the chop stick it is hot enough to start cooking.
Stay tuned as I will be posting more zucchini recipes over the coming weeks. If you are having friends over this weekend give these a try. If not, make them for the family and I guarantee they will disappear fast.
Do you have a zucchini glut? What are you making with yours?
Have a great weekend.
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Inspiring families to grow at least one fresh food item at home to experience the benefits of fresh food.
Delicious, Kyrstie! My zucchini haven’t done as well as expected. Next time perhaps?
two of my fave summer ingredients, haloumi and zucchini!!! yum-o. the sage is an interesting flavour… i think i would try something fresh like lemon thyme perhaps?
i am growing zukes for the first time and don;t yet have a glut. sadly. i just adore zuchinni.
thank you!
Thanks e/dig. Lemon thyme would work beautifully as well. Mr Fresh loves sage and it does work well with the saltiness of the haloumi. Happy growing.
Just lovely! When zucchinis prosper, they really do produce. A great idea 8)
Thank you very much Merryn. They do go nuts but that is the great thing about them isn’t it?