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Zucchini & Haloumi Fritters

Zucchini & Haloumi Fritters. Naturopath recipe, Kirily Thomas

This recipe for Zucchini & Haloumi Fritters is a tasty, nutrient-dense way to eat more vegetables. They are gluten free, grain free and easy to make.

Serve them for breakfast, topped with poached eggs, for lunch with a big green salad or for a budget family dinner!

Ingredients:

3 medium/large zucchini, grated
200g haloumi cheese, grated
3/4-1 cup of chickpea/besan/gram flour
1 tsp baking powder (use gluten free if needed)
2 eggs, beaten (or egg replacer)
Sea salt and ground black pepper to taste
Olive oil for cooking

Method:

  1. Grate 3 medium/large green zucchinis (not huge marrows, as they’re much drier and not as sweet). Place on a clean tea towel or paper towel to gently press out any excess moisture (you can avoid this step, but you’ll need extra chickpea flour to counter the extra moisture).
  2. Grate the block of haloumi and mix with the grated zucchini.
  3. Mix through the 2 beaten eggs and then the baking powder, salt and pepper.
  4. Finally, mix through the chickpea flour, starting with 3/4 cup and adding extra to get the right consistency (you don’t want it too runny –it all depends on the moisture level in the zucchini).
  5. Heat a good amount of olive oil in a frying pan on medium/high heat.
  6. Cook on both sides until golden and cooked through.
  7. Drain on paper towel.
  8. Serve with a nice green salad or a side of stir-fried veg. Yoghurt or sour cream can be used as a dipping sauce.

Notes:

I prefer a sheep/goat haloumi – it’s optional if you’re dairy-free or vegan; you could add some orange sweet potato instead for extra flavour.

Olive oil is my go-to for cooking because it’s much more friendly to our gut microbiota, containing polyphenols.

I use chickpea flour as it gives a great flavour, and our beneficial flora like eating it too, but you can use other types of flour instead of chickpea if you can’t tolerate it.

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