bohemianwanderer – Halloumi fritters are a perfect choice for casual gatherings or family meals. Their crisp texture and rich, savoury flavour make them a guaranteed crowd-pleaser. This recipe combines grated courgette, salty halloumi, and mashed chickpeas to create a moreish bite-sized snack that’s simple to prepare.
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The recipe yields over 25 fritters, ideal for making ahead and reheating when needed. Whether served warm at a party or packed in a lunchbox, they’re easy to enjoy anytime. Children especially enjoy this preparation, often preferring it over plain cooked courgettes. To start, grate 200g of courgette and place it in a sieve with a pinch of salt. Let it sit for ten minutes to draw out moisture. While it rests, prepare the other ingredients: coarsely grate 200g halloumi and mash 200g of drained chickpeas using a fork.
After ten minutes, squeeze the courgette in a clean tea towel or kitchen roll to remove as much liquid as possible. In a large bowl, combine the courgette, halloumi, and chickpeas. Add 40g of plain flour and one beaten egg. Mix until the batter becomes thick and cohesive.
Heat a tablespoon of olive oil in a large nonstick pan over medium heat. Working in batches, scoop small tablespoons of the mixture into the pan. Shape each one with a second spoon into a round fritter. Fry each side for two to three minutes until golden brown and cooked through. Remove and drain on kitchen paper. Repeat with the remaining mixture, adding more oil between batches as needed. The process typically takes four rounds in a large pan.
Serve with Dill Yogurt Dip or Store for Later
While the fritters cook, prepare a simple dip by mixing 50g mayonnaise, 50g Greek yoghurt, the juice of half a lemon, and 10g chopped dill in a small bowl. This creamy, tangy dip pairs beautifully with the warm fritters and enhances the Mediterranean flavours.
If serving immediately, arrange the fritters on a platter with the dip in a bowl in the centre. They make a fantastic starter, side, or party nibble. If you’re preparing them ahead of time, let the fritters cool fully, then cover and refrigerate them along with the dip. To reheat, place the fritters in a preheated oven at 180°C (160°C fan) or 350°F/gas 4 for five minutes. They’ll crisp up again while remaining soft inside. This makes them ideal for advance meal prep or entertaining without last-minute stress.
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The combination of halloumi, courgette, and chickpeas creates a balanced, satisfying texture. These fritters not only reduce food waste by using up courgettes but also deliver a protein-rich, vegetarian-friendly snack. Once you try them, they may become a regular feature in your cooking rotation.
