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Plate of courgette halloumi fritters on a blue and white tile background.

Courgette & Halloumi Fritters with Hot Honey Drizzle

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2-4 1x
  • Cuisine: Greek
  • Diet: Vegetarian

Description

Melt in the mouth courgette (zucchini) fritters made with grated halloumi and served with a hot honey drizzle, the ultimate high summer light lunch or side dish.


Ingredients

Scale

For the Courgette & Halloumi Fritters

  • 300g (10 1/2 oz) courgette (zucchini)
  • 1/2 tsp flaky sea salt
  • 2 large eggs
  • 30g (1 oz) self raising flour (see note)
  • 20g (3/4 oz) cornflour (cornstarch)
  • freshly ground black pepper
  • 125g (4 1/2 oz) halloumi
  • light oil

For the Hot Honey Drizzle

  • juice of 1/2 lemon
  • 2 tbsp runny honey
  • 1/2 tsp aleppo chilli flakes

Instructions

  1. Grate the courgette on the largest hole of your box grater and in a bowl toss the grated courgette together with the sea salt. Set aside.
  2. In another large bowl, whisk together the eggs, flours and a generous amount of black pepper to form a smooth batter.
  3. Grate the halloumi on the largest hole of your box grater and transfer to the batter. Working a handful at a time, squeeze any excess water out of the grated courgette over the kitchen sink and also add it to the batter. Stir with a large metal spoon until all the courgette and halloumi pieces are well coated in the batter mixture.
  4. Heat a large, non-stick frying pan over a medium high heat with just enough oil to cover the bottom. Once the oil is shimmering, fry off spoonfuls of batter, pressed flat into fritters as they’re added to the pan for a few minutes until golden on each side. Set aside on a plate lined with kitchen towel in a warm place or in a warm oven to stay warm while you batch cook the rest of the batter.
  5. While you’re frying off the fritters, combine the lemon juice, runny honey and aleppo chilli flakes in a small saucepan. Set over a medium high heat and bring to the boil, stirring occasionally. Reduce the heat to low and allow the honey mixture to simmer while you finish off the fritters: it should thicken, returning to a mixture a little thinner than the honey was before you added the lemon.
  6. Serve the fritters immediately with the warm hot honey drizzle on the side for everyone to help themselves.

Notes

If you live in a country where self raising flour is not widely available while it helps make these fritters lighter just sub in plain flour here: the amount of difference it makes is not worth hunting it down for in this instance.