Zucchini and Halloumi Fritters
Try these Zucchini and Halloumi Fritters for wonderful crispy cheesy bites of melt in your mouth deliciousness.
Equipment
- Box Grater
- Kitchen Towel
- 1 Medium Bowl
- Paper Towels
Ingredients
- 1 cup grated zucchini from about 1 medium zucchini
- ½ medium yellow onion grated
- 4 oz. halloumi grated
- 1 large egg
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 tablespoon corn starch
- 2 tablespoons gluten-free all-purpose flour
- 1 tablespoon water
- 2 tablespoons chopped fresh herbs I used a mixture of parsley, mint, and oregano
- Kosher salt
- Freshly ground black pepper
- Avocado oil for frying
- Preserved Lemon Harissa Yogurt
Instructions
- 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.
Notes
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.
Tried this recipe?Let us know how it was!