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Zucchini and Halloumi Fritters
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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!
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- Recipe Card
Prep time 20mins
Cook time 25mins
Serves or Makes: 7
Recipe Card
For the Patties
ingredients
- 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
ingredients
- 1 red chili
- 1 lemon, juiced
- 3 tablespoons butter
- 1/2 teaspoon smoked paprika
For the Patties
Method
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!