Halloumi and Courgette Fritters
Crisp-edged fritters made with grated courgette, salty halloumi and fresh mint – a Cypriot-inspired snack that's golden outside, tender inside.
They're simple to make, using just a handful of ingredients, and they're perfect for a light lunch, a mezze spread, or a savoury snack with a squeeze of lemon. The key is to squeeze every last drop of water from the grated courgette so the fritters hold together and crisp up rather than steam.
Ingredients
- 2 medium courgettes (about 400g), grated
- 1 teaspoon fine salt, for drawing out moisture
- 200g halloumi, grated
- 2 spring onions, finely chopped
- 2 tablespoons fresh mint leaves, chopped
- 1 large egg, beaten
- 4 tablespoons plain flour (or chickpea flour for gluten-free)
- 1 teaspoon baking powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon chilli flakes (optional)
- 2 tablespoons olive oil, for frying
Instructions
- Place the grated courgettes in a colander over the sink, sprinkle with the salt and toss to combine. Let drain for 15 minutes.
- After 15 minutes, take handfuls of the courgette and squeeze firmly to remove as much liquid as possible. You should end up with about half the original volume.
- In a large bowl, mix the squeezed courgette with the grated halloumi, spring onions, mint, beaten egg, flour, baking powder, black pepper and chilli flakes (if using) until evenly combined.
- Heat the olive oil in a large non-stick frying pan over medium-high heat. The oil should shimmer but not smoke.
- Scoop about 2 tablespoons of the mixture per fritter, shape into a rough patty, and carefully place in the hot pan. Flatten gently with a spatula to about 1cm thick.
- Fry for 2–3 minutes per side, until golden and crisp at the edges. Transfer to a plate lined with kitchen paper to drain.
- Serve immediately, hot, with a squeeze of lemon and a dollop of Greek yogurt or tzatziki if you like.
Cook’s tips
- Squeezing the courgette thoroughly is the most important step – if it's too wet, the fritters will fall apart.
- Use a non-stick pan and don't overcrowd; cook in batches if needed.
- For extra crispiness, you can chill the patties in the fridge for 15 minutes before frying.
Substitutions
- Swap mint for dill or parsley for a different herb note.
- Use sweetcorn (about 100g) in place of half the courgette for a sweeter bite.
- For a dairy-free version, use firm tofu (pressed and crumbled) instead of halloumi – it won't be as salty, so season accordingly.
Storage & reheating
Store any leftover fritters in an airtight container in the fridge for up to 2 days. Reheat in an air fryer or a dry pan to restore the crisp edges.
FAQ
Can I bake these instead of frying?
Yes, you can. Preheat the oven to 200°C (400°F), place the fritters on a lined baking tray, brush lightly with olive oil, and bake for 12–15 minutes, flipping halfway, until golden and crisp.
Why are my fritters falling apart?
This usually means the courgette wasn't drained well enough or the mixture is too wet. Make sure to squeeze out as much liquid as possible and add a bit more flour if needed.
Can I freeze the fritters?
Yes, freeze them cooked and cooled on a baking tray, then transfer to a freezer bag. Reheat from frozen in an air fryer or oven until hot and crisp.
