Zucchini and Haloumi fritters

 I have recently gifted myself a digital subscription to the award winning Delicious Australia’s food magazine. Honestly, I don’t know why I haven’t done so sooner! I’m a massive fan of their glossy food mag and find myself constantly perusing their websites in search for ideas and inspiration. 
This recipe is adapted from their February issue, which is packed full of colourful and light summer inspired recipes. This particular recipe looked amazing photographed on their cover but also seemed like something I wouldn’t usually make. Like any fritter recipe, this is super easy and so light and fluffy. The zesty flavour of the zucchini and creamy profile of the Haloumi really complements each other and the accompaniment of the crisp vibrant sugar snaps are just the thing this dish needs for texture and colour. I love how the creamy dressing provides relief for the slight kick of chili in the fritter. 

Okay, enough explaining the flavour profile, try the recipe for yourself!

Zucchini and Haloumi fritters


– 620g Courgette/zucchini (about 5 of them) coursely grated

– 100g Self raising flour

– 50g plain flour 

– 250g haloumi

– Pinch of chilli flakes ( I added a few pinches) add according to taste.

– 1tsp salt 

– 2 eggs lightly beaten 

– 1/2 cup chopped dill 

– 1 tbs of extra virgin olive oil 

– 200g of sugar snap peas 

– 50g julienne beetroot to serve 

– A few spinach leaves or baby gem lettuce to serve 

Green Goddess Dressing: 

-1/2 bunch of mint and dill 

-Juice of 1/2 lemon

-120g sour cream 

-140g Double fat plain yoghurt 


Place the colander into a bowl and coursely grate the zucchini into the colander. Add the salt and set aside for 15 minutes, then squeeze to remove extra moisture. In a separate bowl, add the grated zucchini, flours, eggs, chilli flakes and dill, mix to combine. 

In a frying pan, heat the olive oil for a shallow fry on a medium heat. In batches, spoon in a heaped tablespoon of the fritter mixture and fry for 3-4 minutes on either side, drain on kitchen paper and keep warm. 

Plate fritters with the lettuce/spinach, beetroot and sugar snaps, season with salt and pepper and drizzle with olive oil. Top with a poached egg or two. 
In a blender (or in my case my NutriBullet) blitz together the yoghurt, sour cream, mint and dill until combined. Drizzle over the fritters and salad 

**the original recipe calls for smoked ham to be added to the fritter mix, you can, like me completely omit this ingredient or add smoked bacon if you want to take it to next level deliciousness! 

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