Zucchini and Halloumi Fritters

Small Bites & Snacks  ·   Mediterranean  ·   Vegetarian  ·  
Zucchini and Halloumi Fritters, Sacha Served What

Try these Zucchini and Halloumi Fritters for wonderful crispy cheesy bites of melt in your mouth deliciousness.

Serve these Zucchini and Halloumi Fritters as a shareable appetizer or a veggie side dish. I like to serve them with my Preserved Lemon Harissa Yogurt, but they would be excellent with Tzatziki or Hummus as well.

My husband isn’t a fan of zucchini, and he likes these a lot! Consider the veggies hidden. The herbs, spices, and halloumi take over so you can barely recognize the zucchini is in there.

These are so easy to make ahead of time, too. They are shallow fried in a pan, but can easily be reheated in the oven or air fryer until crispy again. Definitely be sure to serve them hot, so the halloumi cheese is soft and melty. Have you ever had cold halloumi? It has a very rubbery texture – not my favorite.

Herbalicious!!! I love the freshness that herbs bring to these fritters, especially because they are fried. They need the fresh. I always keep a variety of herbs in my refrigerator, so I added a mixture of three different herbs: parsley, mint, and oregano. Mmmm, mmmm good! But, if you don’t have all three, that’s okay. As long as you add a total of 2 tablespoons, you’re good to go!

Ingredient Notes:

  • Zucchini – This vegetable contains a ton of water, so make sure you squeeze the water out of the zucchini very well to get it as dry as possible.
  • Halloumi – Yes, you read the instructions right, you should grate it! I realize this is a different way to prepare halloumi, but it works, so trust the method!
  • Gluten-Free All-Purpose Flour – If you’re not gluten-free, you can use regular all-purpose flour.
  • Fresh Chopped Herbs – As mentioned above, if you don’t have all three herbs that I used (parsley, mint, and oregano), you can use any combination of those three herbs, just make sure you’re using 2 tablespoons herbs total.
  • Avocado Oil – If you don’t have avocado oil, feel free to use any other neutral oil for shallow frying. I like to use avocado oil, since it’s healthier.
Zucchini and Halloumi Fritters, Sacha Served What

Zucchini and Halloumi Fritters

Try these Zucchini and Halloumi Fritters for wonderful crispy cheesy bites of melt in your mouth deliciousness.
5 from 1 vote
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Small Bites
Cuisine Fusion, Greek
Servings 15 fritters




  • Place zucchini and grated onion in a clean kitchen towel and squeeze out as much liquid as possible.
  • In a medium-sized mixing bowl, combine the zucchini, onion, halloumi, egg, cumin, garlic powder, corn starch, flour, water, fresh herbs, ¼ teaspoon Kosher salt (double this if doubling the recipe), and a big pinch of freshly ground black pepper.
  • Heat 1/3-inch layer of oil in a large skillet over medium heat (The oil is hot enough when it starts to shimmer and a small drop of batter sizzles when dropped into the pan). Add 1 1/2-tablespoon-sized scoops of batter into the pan and flatten with the back of a fork until about 1/3 of an inch thick. Cook 1-2 minutes per side, until golden brown and crispy, then transfer to a paper towel-lined plate. Don’t overcrowd the pan, you may need to work in batches.
  • Serve with the Preserved Lemon Harissa Yogurt on the side, for dipping.


Fritters best if served immediately, when hot and crispy, but can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air-fryer until crispy again. 
Keyword Cheese, fried, fritter, shallow fried
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