Mint & Zucchini Fritters with Haloumi

Mint & Zucchini Fritters with Haloumi | Nadia Felsch

Mint & Zucchini Fritters with Haloumi
Prep time
Cook time
Total time
yield: 4
  • 4 zucchinis, washed
  • 5 eggs
  • ½ cup chopped fresh mint leaves
  • ¼ cup quinoa flour
  • Salt and pepper
  • 2-3 teaspoons olive oil, to cook
To serve
  • 180g block haloumi, sliced lengthways
    and lightly peppered
  • 1 teaspoon olive oil, to cook
  • 1 punnet cherry tomatoes, washed
    and quartered
  • Fresh mint leaves and lemon wedges,
    to serve
  1. Grate zucchinis and squeeze out liquid by hand
  2. Whisk eggs in a large mixing bowl and add remaining fritter ingredients (except oil)
  3. Combine to a batter
  4. Heat frypan on medium-high heat
  5. Add oil
  6. Spoon mixture into pan in batches
  7. Cook for 1-2 minutes each side until golden
  8. Set aside and keep warm
  9. Continue with remaining mixture
  10. Either on another pan at the same time, or the same pan once all fritters are cooked, heat a griddle pan on medium high heat
  11. Brush with olive oil
  12. Slice haloumi lengthways and lightly pepper
  13. Once hot, place haloumi on the pan
  14. Cook for a minute or so each side until grill marks show or cooked through
  15. Remove from heat, cut and divide between plates
  16. Wash and quarter cherry tomatoes, serve with fritters, fresh mint leaves and a lemon wedge
Fresh, light and incredibly tasty, these fritters will keep you going all morning and are equally as delicious at lunch or dinnertime!

If you can't locate quinoa flour, substitute with buckwheat, spelt or wholemeal (if you're OK with gluten).

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