Crispy Zucchini Halloumi Fritters

This crispy zucchini halloumi fritter recipe transforms humble vegetables into golden, cheesy patties that perfectly balance crispy exteriors with tender, flavorful centers. These Mediterranean-inspired fritters have become my go-to solution when zucchini takes over the garden or when I need a versatile dish that works as an appetizer, side, or light meal.

I first created these fritters during a summer when my garden produced an overwhelming zucchini harvest. What started as a creative solution to vegetable overload has become one of my most requested recipes when friends come over for casual gatherings.

Ingredients

• Large zucchinis: Provides the foundation and moisture while keeping the fritters light
• Sea salt flakes: Essential for drawing moisture from zucchini ensuring crispy rather than soggy fritters
• Olive oil: Adds richness and helps achieve that perfect golden crust
• Garlic cloves: Fresh garlic provides aromatic depth that dried simply cannot match
• Spring onions: Offers mild onion flavor without overpowering the delicate zucchini
• Halloumi cheese: The secret ingredient that creates pockets of salty goodness and helps bind everything together
• Dried herbs: Mediterranean herb blend enhances the flavor profile perfectly complementing the halloumi
• Smoked paprika: Adds subtle smokiness and beautiful color to the fritters
• Black pepper: Freshly ground provides the best flavor and gentle heat
• Egg: Acts as the primary binder holding everything together during cooking
• Baking powder: Creates slight lift making the fritters light rather than dense
• Plain flour: Just enough to bind without making fritters heavy or doughy

Step-by-Step Instructions

Prep the zucchini:

Place grated zucchini in a large sieve over a bowl and sprinkle with salt. Let it sit for 10-15 minutes this crucial step draws out excess moisture. Thoroughly squeeze handfuls of zucchini until minimal water releases this prevents soggy fritters and is worth the extra few minutes.

Sauté aromatics:

Heat olive oil over medium heat and add garlic and spring onions. Cook just until the spring onions soften about 1-2 minutes avoiding any browning which can create bitterness. The brief cooking mellows the rawness while preserving their fresh flavor.

Create the mixture:

Combine the squeezed zucchini and grated halloumi with the sautéed aromatics in a large bowl. Add all herbs spices and the beaten egg. Mix thoroughly but gently ensuring even distribution of cheese and seasonings throughout.

Add dry ingredients:

Sprinkle baking powder and flour over the mixture and fold in with a light touch just until no dry spots remain. Overmixing develops gluten making fritters tough so use restraint here for the best texture.

Cook to perfection:

Heat oil in a pan over medium heat and scoop mixture to form fritters. The initial higher heat creates that desirable golden crust while the reduced heat ensures the centers cook through completely without burning the exterior. This dual temperature approach is the secret to perfectly cooked fritters.

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The halloumi cheese is truly the star ingredient here. I discovered its magic in fritters after a trip to Cyprus where I fell in love with their cheese specialties. The way halloumi maintains its structure while creating pockets of salty goodness throughout each bite transformed my fritter game completely.

Storage Solutions

These fritters maintain their excellent texture and flavor when properly stored. Refrigerate in an airtight container for up to three days, separating layers with parchment paper to prevent sticking. To reheat, avoid the microwave which can make them soggy. Instead, place them in a dry skillet over medium heat for 2-3 minutes per side to restore crispness, or use an air fryer at 350°F for 3-4 minutes.

Clever Substitutions

No halloumi available? Feta cheese works wonderfully though it creates a slightly different texture. For a dairy-free version, firm tofu crumbled and patted dry makes a surprisingly good substitute when seasoned well with nutritional yeast and a pinch of salt. Gluten-free eaters can replace plain flour with a 1:1 gluten-free baking blend or chickpea flour which adds a pleasant nuttiness to the finished fritters.

Serving Suggestions

Elevate these fritters beyond a simple side dish by creating a Mediterranean mezze platter surrounded by hummus, tzatziki, olives, and warm pita bread. For brunch, top with a poached egg and a dollop of Greek yogurt mixed with lemon zest and herbs. They also make excellent sandwich filling when slightly flattened during cooking simply add fresh greens, sliced tomato and a spread of garlic aioli between crusty bread.

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Try these golden, cheesy fritters once and they'll become a regular family favorite!

Frequently Asked Questions

→ How do I ensure my fritters aren't soggy?

The key is thoroughly draining the zucchini. After salting, squeeze out as much water as possible multiple times until no more liquid comes out. Also, make sure your pan is properly heated before adding the batter, and cook on medium-low heat after initial browning to help dry and firm up the fritters.

→ Can I substitute halloumi with another cheese?

Yes, you can substitute halloumi with feta (which will be more crumbly) or a firm mozzarella. Each cheese will provide a different flavor profile, but they all work well with zucchini. Just ensure the cheese isn't too wet, as this could make your fritters soggy.

→ What can I serve with zucchini halloumi fritters?

These fritters pair beautifully with a dollop of Greek yogurt or tzatziki, a fresh green salad, or a Mediterranean-style tomato salad. They also work well as part of a mezze platter with hummus, olives, and pita bread.

→ Can I make these fritters ahead of time?

Absolutely! Once cooked, they can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to a month. To reheat, either toast them or microwave from frozen until heated through.

→ Are these fritters gluten-free?

The original recipe uses plain flour which contains gluten. However, you can easily substitute it with a gluten-free all-purpose flour blend to make them suitable for a gluten-free diet. The texture may vary slightly but they will still be delicious.

→ Can I add other vegetables to these fritters?

Yes, you can add grated carrot, corn kernels, or finely chopped bell peppers. Just be mindful that vegetables with high water content should be properly drained to avoid soggy fritters. Keep the total amount of vegetables consistent with the original recipe for proper binding.