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.
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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
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These easy to make Zucchini, Mint and Haloumi Fritters are a quick and easy to make nourishing meal. Have them for breakfast, lunch or dinner.
- 4-500 g 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
- 180 g Haloumi, crumbled
- Zest one lemon
- ½ teaspoon sea salt
- Good grind black pepper
- 3 free-range or organic eggs, whisked a little
- 50 g besan (chickpea) flour, see alternatives below
Combine the zucchini, onion, garlic, mint and haloumi together in a large mixing bowl or food processor.
Add the zest, salt, pepper, eggs and mix to combine.
Lastly add the flour and mix well. he mixture should have the consistency of a pancake batter so add more flour if you feel it's necessary.
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.
Chop the zucchini, 5 seconds, speed 5. Wring out the moisture and set aside.
Add garlic to the bowl, chop 3 seconds, speed 6. Add the onion, chop 5 seconds, speed 5.
Add the mint leaves, chop 5 seconds, speed 5.
Now chop the haloumi (broken into quarters), 5 seconds, speed 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 (legume-free)
Wholemeal spelt flour and almond meal are a good alternative.
Onion and garlic-free
Replace the onion with finely diced fennel and the garlic with a pinch of cumin.
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!