Golden Zucchini Fritters

These golden zucchini halloumi patties turn ordinary veggies into crispy, cheese-filled bites with the perfect balance of crunchy outsides and soft, tasty centers. I've made these Mediterranean-style fritters my favorite solution for garden zucchini overload or when I need something flexible that works as a starter, side, or small meal.

I first whipped up these fritters one summer when my garden gave me way too many zucchinis. What started as just using up extra veggies has turned into the number one item friends ask me to make when they come over for casual get-togethers.

Ingredients

• Large zucchinis: Forms the base and adds moisture while keeping things light
• Sea salt flakes: Pulls water from zucchini so your fritters turn out crispy not soggy
• Olive oil: Gives a rich taste and helps create that golden outside
• Garlic cloves: Real garlic adds deep flavor that powder just can't match
• Spring onions: Gives a gentle onion kick without taking over the subtle zucchini
• Halloumi cheese: The magic touch that makes salty pockets and glues everything together
• Dried herbs: A Mediterranean mix works perfectly with the halloumi
• Smoked paprika: Adds a hint of smokiness and nice color
• Black pepper: Freshly ground works best for a gentle warmth
• Egg: Works as the main glue keeping all bits together while cooking
• Baking powder: Makes a slight fluffiness so fritters aren't too dense
• Plain flour: Just enough to bind without making them heavy or doughy

Easy Cooking Steps

Get zucchini ready:

Put your shredded zucchini in a big strainer over a bowl and sprinkle with salt. Let it sit for 10-15 minutes. This key step pulls out extra water. Then grab handfuls and squeeze hard until barely any water comes out. This stops soggy fritters and is totally worth the extra time.

Cook flavor base:

Warm olive oil on medium and toss in garlic and spring onions. Cook until onions get soft, about 1-2 minutes, but don't let them brown or they'll taste bitter. This quick cooking takes away the sharp raw taste but keeps their fresh flavor.

Mix everything:

In a big bowl, combine the squeezed zucchini and grated halloumi with your cooked onion mix. Add all your herbs, spices and the beaten egg. Stir well but gently so cheese and flavors spread evenly throughout.

Finish the batter:

Sprinkle baking powder and flour over everything and fold in gently just until you can't see dry spots. Don't mix too much or you'll make the fritters tough. A light touch makes the best texture.

Cook them up:

Heat oil in a pan on medium and scoop mixture to shape your fritters. Start with higher heat to get that nice golden crust, then turn it down so the middle cooks without burning the outside. This two-step temperature trick makes perfectly cooked fritters.

The halloumi cheese really makes these special. I found out how amazing it works in fritters after visiting Cyprus where I fell in love with their cheese dishes. The way halloumi keeps its shape while making little pockets of salty goodness in every bite completely changed how I make fritters.

Keeping Them Fresh

These fritters keep their great texture and taste when stored right. Put them in an airtight container in the fridge for up to three days, with paper between layers so they don't stick together. Don't use the microwave to warm them up or they'll get soggy. Instead, put them in a dry pan over medium heat for 2-3 minutes each side to make them crispy again, or try an air fryer at 350°F for 3-4 minutes.

Smart Swaps

Can't find halloumi? Feta works really well too, though it makes the texture a bit different. If you don't eat dairy, firm tofu crumbled and dried works surprisingly well when you add some nutritional yeast and a bit of salt. If you can't eat gluten, swap the plain flour with a 1:1 gluten-free mix or chickpea flour which adds a nice nutty flavor to your finished fritters.

Ways To Serve

Make these fritters more than just a side dish by creating a Mediterranean snack board with hummus, tzatziki, olives, and warm pita bread. For a nice brunch, put a runny egg on top with a spoonful of Greek yogurt mixed with lemon zest and herbs. They also make great sandwich fillings when you flatten them a bit while cooking. Just add fresh greens, tomato slices and some garlic mayo between crusty bread pieces.

Try these crispy, cheesy fritters once and they'll soon become a family favorite!

Recipe Q&A

→ How do I keep my fritters crispy?

Make sure to drain your zucchini thoroughly by salting it first, then squeezing out all the liquid. Preheat the pan well before cooking and avoid piling the fritters on top of each other while cooling, as this can trap steam.

→ What can I swap for halloumi?

If you can't find halloumi, feta or firm mozzarella are great substitutes. Feta offers a saltier, tangier taste, while mozzarella is milder. Just check the cheese isn’t too moist to avoid sogginess.

→ What should I serve alongside these fritters?

They go great with Greek yogurt, tzatziki, or something fresh like a cucumber-tomato salad. Add them to a mezze platter or pair with toasted pita for a wholesome option.

→ Can these fritters be prepared in advance?

Yes, prep them ahead! Store cooked patties in the fridge for up to three days or freeze them for a month. Reheat in a toaster oven or microwave without losing their crunch!

→ Is there a gluten-free way to make these?

Swap out the regular flour for a gluten-free all-purpose mix. The texture may change slightly but will still turn out tasty!

→ Can I add other veggies to this mix?

Sure, try grated carrots, chopped peppers, or even corn. The key is always draining any extra moisture if you’re adding watery ingredients. Stick to equal proportions as the original recipe to keep everything balanced.