📝 About This Recipe
Elevate the humble summer squash into a sophisticated vegetarian masterpiece that strikes the perfect balance between a crispy exterior and a tender, savory center. Inspired by the bright flavors of the Mediterranean, these fritters feature salty halloumi cheese and fragrant fresh mint to create a complex flavor profile. They are the ultimate light dinner, offering a satisfying crunch that makes them a favorite for both seasoned vegetarians and curious meat-eaters alike.
🥗 Ingredients
The Fritter Base
- 1.5 pounds Zucchini (about 3 medium-sized, ends trimmed)
- 1 teaspoon Kosher salt (for drawing out moisture)
- 4 ounces Halloumi cheese (coarsely grated)
- 4 pieces Scallions (thinly sliced, white and green parts)
- 2 cloves Garlic (minced or pushed through a press)
Binding and Seasoning
- 2 Large eggs (lightly beaten)
- 1/2 cup All-purpose flour (can substitute with chickpea flour for extra nuttiness)
- 1/2 teaspoon Baking powder (for a lighter, fluffier texture)
- 1/4 cup Fresh Mint (finely chopped)
- 1 tablespoon Lemon zest (from one organic lemon)
- 1/2 teaspoon Black pepper (freshly cracked)
- 4-6 tablespoons Extra virgin olive oil (for shallow frying)
Herbed Lemon Yogurt Sauce
- 1 cup Greek yogurt (full fat preferred for creaminess)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons Fresh Dill (finely chopped)
- 1/2 teaspoon Honey (to balance the acidity)
👨🍳 Instructions
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1
Grate the zucchini using the large holes of a box grater. Place the shreds into a large colander set over a bowl.
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2
Toss the grated zucchini with 1 teaspoon of kosher salt and let it sit for at least 15 minutes. This is crucial to draw out excess water which prevents sogginess.
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3
While the zucchini rests, prepare the sauce by whisking together the Greek yogurt, lemon juice, chopped dill, and honey in a small bowl. Chill until ready to serve.
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4
Using a clean kitchen towel or cheesecloth, wrap the salted zucchini and squeeze with all your might. You want to remove as much liquid as possible until the zucchini feels dry to the touch.
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5
In a large mixing bowl, combine the squeezed zucchini, grated halloumi, sliced scallions, garlic, mint, and lemon zest.
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6
Add the lightly beaten eggs to the zucchini mixture and stir until well combined.
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7
Whisk together the flour, baking powder, and black pepper in a small bowl, then sprinkle this over the zucchini mixture. Fold gently until just combined; do not overmix.
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8
Place a large heavy-bottomed skillet over medium heat and add 3 tablespoons of olive oil. Wait until the oil is shimmering but not smoking.
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9
Drop heaping tablespoons of the batter into the skillet, spacing them about 2 inches apart. Flatten them slightly with the back of the spoon to form 3-inch rounds.
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10
Fry for 3-4 minutes on the first side until deeply golden brown and crisp. If they brown too quickly, turn the heat down slightly.
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11
Carefully flip the fritters and cook for another 2-3 minutes on the second side.
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12
Transfer the cooked fritters to a wire rack set over a baking sheet rather than paper towels; this keeps the bottoms from steaming and staying crunchy.
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13
Repeat with the remaining batter, adding more oil to the pan as needed between batches.
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14
Serve the fritters immediately while hot and crisp, with a generous dollop of the herbed lemon yogurt sauce on top.
💡 Chef's Tips
The most important step is squeezing the zucchini; if you think you've squeezed enough, squeeze once more! Using a wire rack to cool the fritters prevents them from becoming soggy while you finish the rest of the batch. Halloumi is naturally salty, so be cautious with adding extra salt to the batter beyond what was used for draining. If the batter seems too wet after mixing, add one extra tablespoon of flour at a time until it holds its shape on a spoon. For a gluten-free version, almond flour or a 1:1 gluten-free baking blend works beautifully in this recipe.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Rosé to cut through the richness of the fried halloumi. Serve alongside a simple arugula salad dressed with lemon and olive oil for a complete dinner. Add a side of roasted cherry tomatoes to provide a sweet, acidic contrast to the savory fritters. For a heartier meal, serve with a side of warm pita bread and a scoop of hummus. Garnish with extra fresh mint leaves and a sprinkle of Aleppo pepper for a touch of heat.