+ Well Nourished ⎮ Zucchini, Mint and Haloumi Fritters

Zucchini, Mint and Haloumi Fritters

Zucchini, mint, haloumi fritters

I love a good fritter and this is one of my absolute favourites. It’s fast and easy to make and is absolutely delicious, perfect for breakfast, lunch or dinner! Leftovers are also great for the lunchbox.

Health benefits
Although vegetarian, this is one protein-rich fritter! Zucchini is a high-fibre vegetable containing a decent amount of potassium and vitamin C. The mint is a powerful antioxidant and a great digestive herb.

Serves 4

4-500g zucchini grated, moisture wringed from it
1 red onion, finely chopped
1 clove garlic, crushed
Handful mint leaves, picked off the stems and finely chopped
180g Haloumi, crumbled
Zest one lemon
½ teaspoon sea salt
Good grind black pepper
3 free-range or organic eggs, whisked a little
50g besan (chickpea) flour, see alternatives below


  1. Combine the zucchini, onion, garlic, mint and haloumi together in a large mixing bowl or food processor.
  2. Add the zest, salt, pepper, eggs and mix to combine.
  3. Lastly add the flour and mix well.
  4. Add a little ghee or butter to a fry pan and heat over a moderate heat. Add the batter (approx. heaped tablespoon) and cook until brown, carefully flipping.


  1. Chop the zucchini, 5 seconds, speed 5. Wring out the moisture and set aside.
  2. Add garlic to the bowl, chop 3 seconds, speed 6. Add the onion, chop 5 seconds, speed 5.
  3. Add the mint leaves, chop 5 seconds, speed 5.
  4. Now chop the haloumi (broken into quarters), 5 seconds, speed 5.
  5. Add the zucchini back into the bowl and the rest of the ingredients. Blend, scraping the sides, 10 seconds, speed 4.

Change the flour
Wholemeal spelt flour and almond meal are a good alternative.


I hope you love these as much as we do. I love to hear what you think. Feel free to post a comment or question below!

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Zucchini, mint, haloumi fritters

  • Anne At Home

    Hi Georgia, I’ve just discovered your site & am amazed & looking forward to trying out many of your recipes. These fritters look delicious. I have 2 daughters, aged 5 & 10. The 5 year old is incredibly fussy & I find myself giving her plain pasta or rice for dinner most nights (I know, I know…!) and the 10 year old has just declared herself pescetarian. I am concerned particularly about keeping their iron levels up without red meat, do you have any suggestions? Thanks so much in advance, Anne

  • Hi Anne
    Glad you are liking it so far. I did write a post on protein which should give you some ideas. Just make sure she has a vitamin C rich food when she is eating protein (to help the absorption of iron). All the best G x http://wellnourished.com.au/simply-well-nourished-why-protein-packs-a-punch/

  • Hi Anne, thrilled you’ve discovered my site and I hope you enjoy cooking and eating from it. In answer to your question, it’s important to make sure they have vitamin C rich foods with vegetarian sources of iron. Perhaps check out my post on protein for ideas beyond meat http://wellnourished.com.au/simply-well-nourished-why-protein-packs-a-punch/ Gx

  • Rosie

    Hi Georgia, is the mixture of these quite runny or have I left too much moisture in the zucchini?

    • Sorry Rosie, maybe too late responding. It isn’t a thick, thick batter, but you can spoon it into the pan if that makes sense (so it’s thicker than water). You can always add a little more flour if it happens again G x

  • Belinda

    Hi Georgia, is the recipe asking for 4 zucchini’s or 400-500gms zucchini?

  • Anna

    Thanks Again for this recipe Georgia. They’re cooking now and smell delicious!

    My batter (500g zucchini) was also quite runny, so I added another 50g whole meal spelt and it’s working a treat.

    Looking forward to lunch tomorrow now!

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