Zucchini and halloumi fritters are flavor-packed pancakes made with freshly grated zucchini, savory halloumi cheese, a touch of rice flour, fragrant dill, and spices. They are crispy on the outside and tender on the inside—perfect for snacking or as a side dish.
Looking for more crispy veggies fritters ideas? Try our easy cabbage fritters, crispy potato fritters with fresh dill or zucchini and corn fritters.
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Why you will love this recipe
- Easy to customize: you can add here different vegetables, such as potatoes, diced mushrooms, onions. Experiment with different spices and herbs.
- Versatile dish: they are great for breakfast, lunch, dinner and snack.
- Perfect for all ages: because who does not enjoy cheesy flavor and crispy texture.
- Meal-prep: they reheat well and taste great cold as well.
Ingredients
You can find the ingredient's quantities in the recipe card at the end of this post.
- Halloumi Cheese is a semi-hard cheese that is usually great for grilling or frying. It originated in Cyprus and can be made from goat, sheep, or cow milk.
- Zucchini: I used large green zucchini.
- Egg: It will help bind all the ingredients.
- Carrots: They add texture and sweetness to these fritters.
- Rice Flour: You can also use all-purpose flour or any other flour you have.
- Dill: Dill adds so much flavor. If you do not like dill, you can use fresh parsley.
- Spices and salt: Salt, paprika, garlic powder, onion powder, and black pepper.
- Olive oil: 2 Tablespoons or more as needed for frying the fritters.
Step-by-steep Instructions with visuals
Using the larger holes of your box grater, grate zucchini, carrots, and halloumi cheese. Finally, chop the dill.
Add grated veggies, grated cheese, dill, egg, flour, spices and salt to the large bowl.
Mix until combined. If the mixture is too runny, add more flour.
Heat olive oil in a large frying pan. Scoop a spoonful of fritters batter onto the hot pan, flattening it slightly.Fry 4-6 fritters at a time for 2-3 minutes per side, or until golden-brown and crispy. Do not overcrowd the frying pan.
Recipe tips
- If you making a double batch of fritters, use two frying pans to expedite the cooking process.
- Do not add too much salt, as the halloumi cheese is salty cheese.
- If you do not have fresh dill or other fresh herbs, use the dried herbs you have in your pantry.
How to store and reheat zucchini and halloumi fritters
To store: Allow them to cool completely. Afterward, store them in an airtight container in the fridge for up to 2-3 days. You can place parchment paper between the layers to prevent them from sticking and to keep them crispy.
To reheat: I prefer reheating them in a toaster oven or air fryer. Void reheating them in a microwave - they will lose their crispiness.
📖 Recipe
Zucchini and halloumi fritters
Equipment
- Box grater
- Large Mixing Bowl
- large non-stick frypan
Ingredients
- 100 grams (about 1 cup grated) halloumi cheese
- 1 large zucchini
- 1 small carrot
- 1 large egg
- 1 tablespoon fresh dill, chopped
- 4 tablespoons rice flour or more, as needed
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoons olive oil for frying
Instructions
- Using the large holes of the box grater, grate zucchini, carrot and halloumi cheese.
- In a large mixing bowl, add grated cheese, grated zucchini, grated carrot, egg, flour, spices and chopped dill. Mix well using a spoon. Add more flour if the batter is too runny.
- Heat olive oil in a large frying pan over medium heat. Scoop a big spoonful of the mix and place it on a preheated frying pan. Fry on each side for 2-3 minutes on medium-high heat, until golden and crispy. Fry 5-6 fritters at a time. Do not overcrowd the pan. Cook in batches if needed.
Notes
- serve zucchini and halloumi as a side dish or a snack with sour cream ,tadziki sauce or lemon wedges.
- If you prefer them crispy, do not reheat them in a microwave. Use air fryer or toaster oven.
- The fritters can be stored in the fridge for up to 2-3 days,
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