These gluten-free haloumi fritters are light and so easy to make. They are made with zucchini and carrots for extra nutrients and fried until crispy in olive oil.
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These delicious zucchini and haloumi fritters are a perfect healthy snack, appetizer, or just a fun way to serve some veggies with your lunch. I am always on the look for recipes that help to add some vegetables to our diets. My 3-year-old son and my husband tested and approved this tasty fritters recipe.
Why you will love this recipe
- Nutritious: made with grated carrots and zucchini.
- Gluten-free: made with gluten free rice flour.
- Kids-friendly: great way to serve extra veggies for kids who are picky-eaters.
- Easy: quick setup and easy clean-up.
- Meal-prep: they reheat well and taste great cold as well.
You may also like our crispy potato fritters with fresh dill.
Ingredients
- Haloumi Cheese: I used half of the 220g package, approximately 100g.
- Zucchini: 1 large green zucchini.
- Egg: 1 large egg.
- Carrots: I had 2 small carrots. You can use 1 large one.
- Rice Flour: I used 4 full Tablespoons. You may need more if the mix will be too wet.
- Dill: small bunch or 1 Tablespoon of finely chopped dill. Dill is optional but it adds great aroma to the fritters. Skip the dill if you do not like it’s strong flavor.
- Garlic Powder: ¼ teaspoon.
- Onion Powder: ¼ teaspoon.
- Paprika: ½ teaspoon.
- Olive oil: 2 Tablespoons or more as needed for frying the fritters
Instructions
- Using a box grater, the side with larger holes, grate zucchini, carrots, and haloumi cheese. Leave the zucchini aside until it releases the juices. Using your hands squeeze as much juice as you can. This step is necessary if you want your fritters to be crispy. If the zucchini doesn’t release any liquid in about 10 minutes, add there few pinches of salt, let it sit again, and squeeze the juices. Chop the dill finely.
- In a large mixing bowl, add cheese, zucchini, carrot, egg, flour, dill, and spices. Mix everything with the spoon or hand. If the mix is too runny add one more tablespoon of rice flour. H
- Heat olive oil in a large non-stick frypan until the oil is super hot. Using a big spoon, scoop the full spoonful of the mix and place it on the hot pan. Fry on each side for 2-3 minutes on medium-high heat until golden brown. Repeat with the remaining mix. Fry 4 fritters at a time. Overcrowding can changing the oil temperature quite a bit and fritters might not be as crispy. This recipe yields 10 fitters.
- Serve hot with some sour cream, greek yogurt, and a squeeze of lemon.
Top tip
Add few pinches of salt to the shredded zucchini, it will help to release liquid faster. Squeeze as much liquid as possible for crispier fritters.
Storing and reheating
These zucchini and haloumi fritters are best when served hot. But you can refrigerate them up for 2 days in an air-tight container.
Best way to reheat the fritters in the oven for 5-7 minutes at 400 F degrees. You can microwave the fitters but they will become soggy.
I do not recommend freezing zucchini and haloumi fritters.
Serving
3 Fitters per serving as an appetizer or a side dish with any type of protein.
I love to serve this fritters with this carrot and ginger soup.
Serve them with sour cream or Greek yogurt on a side. Squeeze some lemon on top to enhance and balance the flavor.
Frequently asked questions
Are zucchini and haloumi fritters gluten-free?
– Yes, these particular fritters are gluten-free, because I used gluten-free rice flour. If you use any other flour double check if it’s gf.
Can I freeze these zucchini fritters?
– I would never freeze fritters. Fritters are best eaten fresh and hot. Freezing will be safe but they will be soggy.
Is haloumi cheese high in sodium? Is this recipe high in sodium?
– Halloumi cheese is relatively high in sodium, but not much more than feta or cheddar. 28g of this cheese contains 350mg of sodium.
I used around 112g of cheese in this recipe and no other additional salt. The total sodium amount for the recipe is approximately 1400mg ( 466mg per serving). It is higher than most of my recipes, but same time it’s less sodium than any other small appetizer you usually get at the restaurant.
Can I bake zucchini and haloumi fritters?
No, baking will make than soggy. Frying is the preferred method of cooking.
Are these zucchini and haloumi fritters healthy?
– I cannot say that these fritters are the healthiest food, any fried food is not very healthy. But sometimes, we just crave something fried and salty. Even though these freezers are fried, they contain a great amount of protein, fiber, and nutrients from added veggies.
My fritters turned out soggy?
– If your fritters are soggy, there could be few reasons:
- did not squeeze all the moisture out of shredded zucchini.
- frying on not hot enough pan or low temperature.
- not enough flour: the recipe amount is just an estimate. you might need more or less, depending on the size of zucchini and egg.
- do not make them too thin and large in diameter. Making them smaller and thicker helps creating crispier fritters that hold up better.
📖 Recipe
Zucchini and haloumi fritters
Equipment
- Box grater
- Large Mixing Bowl
- large non-stick frypan
Ingredients
- 100 gram haloumi cheese
- 1 large zucchini
- 2 small carrots
- 1 large egg
- 4 Tablespoons rice flour or more, as needed
- 1 Tablespoon chopped fresh dill
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon paprika
- 2 Tablespoons olive oil for frying
Instructions
- Using the box grater (side with larger holes), coarsely grate zucchini, carrot and haloumi cheese. Let zucchini sit for at least 10 minutes, squeeze out all the juice.
- In a large mixing bowl, add cheese, zucchini, carrot, egg, flour, spices and chopped dill. Mix well using a spoon or hands.
- Heat olive oil in a large frying pan over medium heat. Scoop a big spoonfuls of the mix and place on well preheated pan (4 fritters at a time). Fry on each side for 3 minutes on medium-high heat until golden and crispy. Repeat with the remaining mixture. Enjoy hot with some sour cream!
Notes
- cook fritters in batches, 4 at a time.
- let zucchini sit for at least 10 minutes to get rid of as much juice as possible.
- avoid making fritters too thin and large in diameter ( they will be soggy)
- serve right away.
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