About Recipe

These cheesy halloumi zucchini fritters are just what you need on a Sunday morning (or a Monday at 3pm…). Simple method, few ingredients and on the table in no time!

Halloumi is one of few cheeses that will actually hold together when heated, which makes it ideal for fritters. In this recipe I have combined halloumi and zucchini which doesn’t just taste amazing, it’s also a brilliant way to add some extra veggies to your meal! Thankfully it doesn’t take away from that cheesy flavour we usually crave come brunch o’clock so if you ask me, that’s a win-win!

The fritters are best served straight from the pan, with a dollop of mint yoghurt and a squeeze of lemon for freshness. They’d also go just as well with my ‘The BEST Guacamole‘ recipe. If you love a bit of heat, like me, you’ll top it off with some fresh chili.

These halloumi and zucchini fritters always get the thumbs up from Matt (and pretty much everyone else!) so give them a go and as always, let me know what you think in the comments section below if you do 😊.


  • Serves2
  • Prep15m
  • Cook10m
  • Difficulty4/10



  • 225g halloumi, grated
  • 2 zucchinis, grated
  • 1 egg, beaten
  • 1 dl/0.4 cups flour
  • 2 scallions, finely chopped
  • 2 garlic cloves, finely chopped
  • ½ dl/0.2 cups panko breadcrumbs
  • ½ tsp chili flakes
  • small handful of parsley, chopped
  • salt and pepper to taste
  • vegetable oil for cooking

    Mint yoghurt

  • 1 ½ dl/0.6 cups Greek yoghurt
  • 1 small garlic clove, finely chopped
  • handful of fresh mint, chopped
  • ½ tsp honey
  • ½ lemon, juiced

    To serve

    Fresh chili, finely chopped (if you like it hot, that is, if not, skip the chili)

    Lemon wedge


To make your yoghurt dip, mix yoghurt, lemon juice, honey, finely chopped garlic and chopped fresh mint in a bowl and place in the fridge.

Wash and coarsely grate your zucchini. Toss the grated zucchini with a pinch of salt and leave to drain in a strainer for 10 minutes.

Use your hands to squeeze out as much moisture as possible from the grated zucchini.

Mince the garlic cloves and finely chop scallions and parsley. Place all ingredients in a big bowl together with the drained zucchini.

Grate halloumi and add to the zucchini mixture. Add one egg, flour, panko breadcrumbs, chili flakes and salt and pepper to taste (remember that the halloumi is quite salty in itself). Mix well and leave to sit for 10 minutes before shaping the mixture into palm-sized fritters.

Cook your halloumi and zucchini fritters in a heated pan with a tablespoon of vegetable oil until golden on both sides.

Serve with mint yoghurt, fresh chili and a squeeze of lemon.