These quick and easy Zucchini and Halloumi Fritters are a delicious way to add extra veggies to your meals. Golden, cheesy and crisp, they make a healthy snack, lunch or dinner the whole family will enjoy.
Fritters are one of my top picks for quick dinners, and these Zucchini and Halloumi Fritters are simple and satisfying. They’re packed with vegetables, and the salty halloumi melts as it fries, helping the fritters hold together and adding a lovely savoury bite.
Crispy on the outside and tender inside, these fritters work well for breakfast, lunch or dinner. Serve them with a fresh salad, yoghurt, or mashed potato and steamed veg for a more substantial meal.
If you haven’t cooked with halloumi before, check a trusted how-to guide for tips on frying and grilling halloumi so you get the best results from this cheese.
WHAT YOU’LL NEED
Below are the main ingredients for a batch of fritters (see the recipe card for exact measures)…
- Zucchini
- Carrot
- Corn kernels – fresh, frozen or canned all work
- Halloumi
- Green onion / shallot
- All-purpose flour – or substitute wholemeal or almond flour if preferred
- Eggs
- Olive oil – or another frying oil such as grapeseed
This recipe uses about half a standard block of halloumi. Use the rest in salads, fries or grilled dishes.
HOW TO MAKE ZUCCHINI AND HALLOUMI FRITTERS – STEP BY STEP
Follow these simple steps to make a batch of fritters:
- Grate the zucchini and carrot into a colander and leave for about 10 minutes. Squeeze out excess moisture by wringing the mixture with your hands into a bowl, or wrap it in a clean tea towel and wring tightly. Removing moisture prevents soggy fritters.
- Combine the grated vegetables with corn, grated halloumi, sliced green onion, flour and beaten eggs in a large bowl. Mix until everything is evenly distributed.
- Heat enough oil to just cover the bottom of a frying pan over medium heat. Drop tablespoons of mixture into the pan and flatten gently with the back of a spatula, frying in batches without overcrowding (about 3–4 fritters per batch). Cook 3–4 minutes per side, until golden and crisp. Transfer to a plate lined with paper towel to drain.
HOW TO STORE FRITTERS
Fritters are best served fresh when they’re at their crispiest, but leftovers keep well if stored correctly.
In the fridge:
Place cooled fritters in an airtight container and refrigerate for up to 3 days.
In the freezer:
Wrap fritters individually in cling film, then store in an airtight container or freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.
HOW TO REHEAT FRITTERS
To retain crispiness, preheat the oven to 180°C / 350°F. Place fritters on a baking tray lined with baking paper or a silicone mat and bake for about 10 minutes, or until heated through. Microwave reheating will work but can make fritters soft, so it’s not recommended if you want them crisp.
TOP TIPS TO REMEMBER
- Always squeeze excess moisture from the zucchini and carrot to avoid soggy fritters.
- If the mixture seems too wet, add flour a teaspoon at a time until it holds together.
- Use enough oil to cover the pan bottom and make sure it’s hot before adding the fritters to stop them absorbing excess oil.
- Fry in batches so the pan isn’t overcrowded — this helps keep the fritters crisp and evenly browned.
Want more fritter ideas? Try pea and sweet corn fritters for another quick and tasty option.
MORE TASTY ZUCCHINI AND CHEESE RECIPES:
- Halloumi Fries
- Zucchini and Corn Fritters
- Halloumi Pizza with Spinach and Tomatoes
- Pumpkin, Halloumi and Avocado Salad
- Greek Zucchini Fritters (Kolokithokeftedes)
- Pea and Feta Fritters
- Healthy Zucchini Slice
If you try these Zucchini and Halloumi Fritters, I’d love to hear how you liked them — leave a comment and rating if you can!
Zucchini and Halloumi Fritters
8 fritters
10 minutes
20 minutes
30 minutes
These quick and easy Zucchini and Halloumi Fritters are a great way to sneak some extra veggies into your diet. These cheesy golden fritters are a healthy and super tasty snack, lunch or dinner that the whole family will love.
Ingredients
Fritters
- 1 Zucchini, grated & moisture removed
- 1 Carrot, grated & moisture removed
- ½ cup Corn kernels, fresh, frozen or canned
- 80 grams / 2.8 oz Halloumi, grated
- 1 Shallot / Green onion (white part only), thinly sliced
- 4 tbsp All-purpose flour
- 2 Eggs
Other
- 2 tbsp Olive oil, or enough to cover the bottom of the pan
Instructions
- Mix all fritter ingredients in a large bowl until well combined.
- Heat oil in a frying pan over medium heat. Spoon tablespoon-sized portions of mixture into the pan and flatten slightly. Cook 3–4 minutes per side until golden and crisp. Transfer to paper towel to drain.
- Serve warm as they are or with a side salad or dip.
Notes
- Excess moisture: Grate vegetables into a colander and let sit, then squeeze out moisture by hand or in a clean tea towel.
- Mixture too wet: Add flour a teaspoon at a time until the mixture holds.
- Oil & heat: Use just enough oil to cover the pan bottom and make sure it’s hot before frying.
- Cook in batches: Fry 3–4 fritters at a time to avoid overcrowding.
- Storing: Refrigerate up to 3 days or freeze wrapped for up to 1 month.
- Reheating: Reheat in a 180°C / 350°F oven for about 10 minutes to regain crispiness.
Nutrition Information:
Yield: 8
Amount Per Serving:
Calories: 107Saturated Fat: 2gCholesterol: 40mgSodium: 162mgCarbohydrates: 6gSugar: 1gProtein: 4g