Zucchini and Halloumi Fritters
"Why Zucchini & Halloumi Fritters W a Lemon Chili Sauce?? Because, Zucchini & Halloumi Fritters W Lemon Chili Sauce 🤷🏾‍♀️✨🤗 Link in profile,mkey💕"
-- @gvom
A Note from Feedfeed

This summer veggie fritter is packed with grated zucchini, halloumi cheese and tons of fresh herbs. It's served with a bright, spicy lemon chili sauce and it's a great weeknight meal to add to the list!


Prep time 20mins
Cook time 25mins
Serves or Makes: 7


For the Patties

  • 2 medium carrots, grated
  • 1 medium zucchini, grated
  • 1 medium parsnip, grated
  • 3/ 4 cup halloumi, grated
  • 2 garlic cloves, grated
  • 2 eggs, beaten
  • 1/ 2 cup fresh bread crumbs, or gluten free bread crumbs
  • 2 teaspoons Kosher salt, plus more as needed

For the Lemon Chili Sauce

  • 1 red chili
  • 1 lemon, juiced
  • 3 tablespoons butter
  • 1/ 2 teaspoon smoked paprika

For the Patties


  • Step 1

    Add the grated zucchini, carrots and parsnips to a large bowl. Add two teaspoons of salt and toss to combine. Let sit for 10-15 minutes.

  • Step 2

    While the vegetables are sitting, make the lemon chili sauce. Sear the chopped chili in a skillet with butter and paprika powder for about 1 minute. Squeeze the juice of a whole lemon into the pan and let it simmer for about 10 seconds. Scrape out the sauce into a small bowl, set aside.

  • Step 3

    Using your hands, squeeze as much of the excess water from the veggies and place them in a bowl. Add the remaining ingredients to the bowl, mix together to combine.

  • Step 4

    Form them into small patties, about 3-4 inches across. Preheat a large skillet on medium high heat and add oil. Fry the fritters until golden brown, about 4 minutes on each side. Transfer the fritters onto a paper towel lined sheet tray.

  • Step 5

    Serve the patties and sauce straight away with a side of salad and yoghurt or whatever sides you fancy. Enjoy!