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Crispy Zucchini Halloumi Fritters: Easy Gluten-Free Recipe

Golden zucchini halloumi fritters with dill and lemon, Greek yogurt side, summery kitchen scene.

Sun-Kissed Zucchini & Halloumi Fritters: A Taste of Summer Anytime

Hey friends! So, you know how sometimes you stumble across a dish that just feels like pure sunshine on a plate? Well, these Zucchini and Halloumi Fritters are exactly that for me. Seriously, I can't even tell you how many times I've made these this summer. It all started when I had an absolute mountain of zucchini from my garden (you know, that time of year), and I was desperately searching for a way to use them that didn't involve more zucchini bread (as delicious as that is!). I remembered my grandma talking about fritters she used to make, and the idea just clicked.

These fritters are crispy on the outside, soft and flavorful inside, bursting with fresh zucchini and salty halloumi – it's a match made in culinary heaven! And the best part? They're naturally gluten-free, which means everyone can enjoy them, no special flours or complicated techniques needed. I promise, even if you're a fritter newbie, you'll be able to nail this recipe. Ready to brighten up your day (and your tastebuds?) Let's dive in!

What You'll Need (The Ingredient Line-Up):

  • 2 medium zucchini (about 1 pound total), grated
  • 8 ounces halloumi cheese, grated or crumbled
  • 2 large eggs, lightly beaten
  • ½ cup gluten-free all-purpose flour blend (ensure it contains xanthan gum or add 1/4 tsp if your mix doesnt)
  • 2 tablespoons fresh dill, chopped
  • 2 green onions, finely sliced
  • 1 clove garlic, minced
  • ¼ teaspoon salt (or more to taste, keep in mind that halloumi is salty already)
  • ⅛ teaspoon black pepper
  • 2-3 tablespoons olive oil, for frying
  • Optional: Lemon wedges and Greek yogurt for serving

Let's Get Frying! (Step-by-Step Instructions):

  1. The Zucchini Prep: Start by grating the zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel, twist it up and squeeze out as much moisture as you can. Seriously, don't skimp on this step, you'll be surprised how much water comes out! This prevents soggy fritters. Excess moisture will prevent crispy fritters.
  2. Cheese Time: In a medium mixing bowl, throw in your grated or crumbled halloumi. (If you can't find halloumi, you can try using a firm feta or even paneer, but halloumi is definitely the key!)
  3. Combine the Base: Add the squeezed zucchini to the bowl with the halloumi. Now, pour in those lightly beaten eggs, followed by the gluten-free flour. Don't pour in all the flour at first, you might need less depending on the wetness of your ingredients, but better to add gradually for the perfect consistency.
  4. Aromatic Additions: Toss in the chopped dill, sliced green onions, minced garlic, salt, and pepper. Give everything a good mix until all the ingredients are evenly distributed. Your batter should be nice and thick. If it seems too wet, add a bit more flour one tablespoon at a time.
  5. Heat Things Up: Place a large frying pan on your stovetop over medium heat, and add the olive oil. You want it hot but not smoking. A cast iron skillet works great (like this Lodge Pre-Seasoned Cast Iron Skillet), as it distributes heat beautifully.
  6. Fritter Formation: Once the oil is hot, it's time to create your fritters. Use a spoon or small scoop to drop the batter into the oil, forming little patties. Don't overcrowd the pan; work in batches if needed.
  7. Golden Brown Goodness: Cook the fritters for about 3-4 minutes per side, until they're golden brown and crispy. Once done carefully flip them over to the second side. If the heat is too high, they will brown too quickly without cooking through. Don't forget to keep an eye on them and adjust as needed.
  8. Rest and Serve: Remove the fritters from the pan and place them on a plate lined with paper towels to drain off any excess oil.
  9. Serve Immediately: These fritters are best enjoyed hot off the pan when they are at their crispiest. Serve with a squeeze of lemon and a dollop of creamy Greek yogurt to add another layer of deliciousness. Some people like a cooling dipping sauce on the side too.

Tips & Tricks for Fritter Perfection (And a little customization)

  • Spice It Up: If you like a bit of a kick, try adding a pinch of red pepper flakes to the batter, or a dash of smoked paprika.
  • Herb Garden: Feel free to get creative with your herbs! Swap dill for fresh mint, parsley, or even some finely chopped chives. A great way to use up leftover herbs from the fridge.
  • Veggie Variety: Not a fan of zucchini? Try using grated carrots or sweet potato instead. Ensure you squeeze any excess water from them as well.
  • Dipping Delights: Experiment with different dips! Instead of Greek yogurt, consider a simple tzatziki, or a spicy aioli.
  • Make Ahead: You can prepare the batter a couple of hours in advance and store it in the fridge. Just be sure when they are cooked they are cooked fresh.
  • Oven-Baked Option: For a lighter option, you can bake these instead. Place the patties on a parchment-lined baking sheet and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through. They won't be as crispy, but they're still delicious! You could try using a silicone baking mat to ensure even distribution of heat in your oven.
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Sun-Kissed Zucchini & Halloumi Fritters

Prep time:

15 minutes

Cook time:

20 minutes

Total time:

35 minutes

Yield:

12-15 fritters

Ingredients:

  • 2 medium zucchini, grated
  • 8 ounces halloumi cheese, grated or crumbled
  • 2 large eggs, lightly beaten
  • ½ cup gluten-free all-purpose flour
  • 2 tablespoons fresh dill, chopped
  • 2 green onions, finely sliced
  • 1 clove garlic, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2-3 tablespoons olive oil
  • Optional for serving: Lemon wedges and Greek yogurt

Instructions:

  1. Grate zucchini and squeeze out excess moisture.
  2. In a bowl, combine zucchini and halloumi.
  3. Add beaten eggs and flour, stir well.
  4. Add dill, green onions, garlic, salt, and pepper.
  5. Mix all ingredients well.
  6. Heat olive oil in a large skillet over medium heat.
  7. Drop spoonfuls of batter into the hot oil, do not overcrowd.
  8. Cook fritters for 3-4 minutes per side until golden brown and crispy.
  9. Remove and place on paper towels to drain oil.
  10. Serve hot with lemon wedges and Greek yogurt. You can find some great olive oil online (such as this Extra Virgin Olive Oil)
Golden zucchini halloumi fritters with dill and lemon, Greek yogurt side, summery kitchen scene.

There you have it! These fritters are easy to whip up whenever you need a delicious, feel-good meal or snack. And the best part is, they're completely customizable, so don't be afraid to experiment and make them your own! I hope you love them as much as I do. Let me know in the comment below how your batch turns out , or even better share pictures! Happy Cooking!

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