Zucchini & Haloumi Fritters

Name: Zucchini & Haloumi Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 makes
Cuisine: Australian
Ingredients: 3 whole zucchini, grated; 180 g haloumi, grated; 2 whole eggs; 100 g self-raising flour; 3 whole spring onion, sliced; 2 tbsp fresh mint, chopped; 1 tsp lemon zest; 3 tbsp olive oil; black pepper

Prep 15 minCook 15 minTotal 30 minMakes 12

VegetarianOne Pan Low CleanupKid FriendlyDesk Lunch

The wring-out step is non-negotiable — zucchini holds a surprising amount of water and skipping it is the single most common reason fritters turn to mush in the pan. Good hot or at room temperature, which makes these one of the few things in the archive that genuinely works packed cold into a kid's lunchbox.

Ingredients

Makes

Steps

1
Grate the zucchini onto a clean tea towel, gather the edges, and wring out as much liquid as you can over the sink — this is the step that decides whether the fritters hold together or fall apart. Don't skip it.
2
Combine the wrung-out zucchini, haloumi, eggs, flour, spring onion, mint, lemon zest, and pepper in a large bowl. Mix until just combined.
3
Heat 1 tablespoon of the oil in a large non-stick pan over medium heat. Spoon in heaped tablespoons of the mixture, flattening slightly, 4 at a time.
4
Cook 3-4 minutes per side until golden and cooked through in the centre. Repeat with the remaining oil and mixture.