Zucchini & Haloumi Fritters

It’s Friday which is a day late for Veggiegobbler’s Thursday’s Garden Gobbles (or 6 days early) and 3 days late (or 4 days early) for Garden Glut’s Zucchini Tuesdays.  I think I shall err on the early side as I have no idea whether lateness is still fashionable (I don’t get out much) and I was brought up to think it very impolite.  Having said that earliness isn’t great either, not when its a dinner party and your guests arrive as you are still picking pakora batter out of your hair …. hmmm perhaps this post really should have waited but as the house is relatively tidy and the kids are happily engrossed in Charlie & Lola so I’ll take the writing time when I can get it.

I’m growing zucchini this year for the first time in ages, and whilst I have been happily experimenting away with cooking it, the results haven’t always been delicious.  One exception to that was these fritters (although they were pronounced “yuk”, “OK” and “not really that nice” by other members of my household but there really is no accounting for taste sometimes…).  I am a big fan of haloumi as are the kids and partner so I thought I might get away with feeding them zucchini if I mixed it with something they liked – apparently that didn’t work, which just goes to prove there are some vegetables that are more easily disguised than others.

If you are a fan of zucchini (or ambivalent as a minimum) then I think you’ll enjoy these, providing you like haloumi that is, and frankly who doesn’t?

Zucchini Fritters

Zucchini & Haloumi Fritters

  • 200g zucchini grated
  • one small onion finely chopped
  • 150g haloumi grated
  • small bunch mint, leaves finely chopped
  • 50g rocket finely chopped
  • 2 chillies finely chopped
  • 3/4 cup Self Raising Flour
  • 100ml milk
  • 1 egg

Mix the flour with the milk and egg to make a batter.  Add all other ingredients.  Heat some oil in the bottom of a frying pan.  Spoon dessert spoons full of mixture into the pan spreading them out so they will form flat fritters.   Shallow fry until the base is golden brown.  Flip and cook on the other side.  Drain onto kitchen paper and serve immediately.

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21 Responses to Zucchini & Haloumi Fritters

  1. jodie says:

    Hi Liz,
    Apart from the family endorsement (or lack there of) they sound great…. might even spur on a revisiting of the cheese making book to experiment with making some haloumi (cows milk version- as I don’t know any one selling or milking sheep!)

    • Liz says:

      Now I will definitely have to look out for sheeps milk. I would love to give making haloumi a go although it hadn’t occurred to me to do so until now. Cool idea.

  2. I absolutely love haloumi and so do my kids. I reckon these would be a hit at our place.

  3. Bit of a problem if your family don’t like zucchini (courgettes) as they come thick and fast!

  4. Daphne says:

    I had to look up haloumi as I’d never eaten it before. Your fitters do look tasty.

  5. Mark Willis says:

    Courgettes / zucchini are vegetables that need sympathetic handling! If you don’t understand them it is all too easy to let them go mushy, or bitter or burnt. Your fritters sound great though.

  6. Sarah says:

    Like you, I have a family that loves Halloumi but aren’t so keen on zucchini. But I will try your recipe when our summer comes around!

    • Liz says:

      Your family may have better taste than mine, these things can be hard to predict. i will be giving this to mine a few more times too just to make sure they really don’t like it he, he, he…

  7. I can not believe anyone wouldn’t care for these. In fact I might just have to try some for lunch.

  8. Louise says:

    Early, late, who cares when a recipe is this good. I have haloumi in the fridge and I think I will be picking my first produce from Greenskin 2 soon so this is going to get made.

    • Liz says:

      I realised after publishing that I’ve only cooked it whilst measuring once (i’ve made it a few other times but didn’t measure it all out) so I hope I wrote the quantites down correctly. I think I may have them for lunch tomorrow – the fridge drawer is starting to get rather full of long green things.

  9. Erica says:

    Looks delicious! My mum has lots of zucchinis happening in her garden at the moment so will be sure to pass it on! 🙂

  10. Balvinder says:

    How did I miss this delicious looking fritters?
    I like to be sharp on time. I was brought up like that, my father was in Air force and then I married to an armed forces man. Now I just like not to be late.
    I am fan of zucchini and fritters but have never eaten haloumi. If I don’t find this cheese can I use any other?

    • Liz says:

      Haloumi works well because it stays reasonably solid during frying. I don’t see why you couldn’t use paneer or one of those cheeses they use to make saganaki. Alternatively you could use feta but you’d probably need to add more flour.

  11. Dave says:

    I love squash fritters and those look simply delicious. I will have to seek out a source for the haloumi, though my favorite ethnic grocery has paneer and I bet they have haloumi too.

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