Fritters are such a great and versatile meal. Perfect for a weekend brunch or a busy midweek lunch as you can make the mix in advance and cook to go. These halloumi, feta & courgette fritters are totally delicious – combining green veg with salty cheese. It also mixes in some sweetcorn for extra sweetness and some chilli flakes to add a little warmth. The fritters are topped off with a lemon & mint yogurt dressing. Yum!
Courgette Fritters For One
Making courgette fritters does need a little pre-thought or planning, as it’s really important to dry out the the courgette first or you’ll have a soggy mess on your hands. However, you leave the courgettes draining for half an hour and go about your day. As you can also make these in advance and reheat or freeze (instructions below) then they are perfect for the solo cook as you batch prep and then eat as you feel the urge.
The recipe below is for 2 portions – since I didn’t really want to start telling you to split an egg in half. But since they are so great for advance prep then why only make one portion anyway?
Can You Freeze Courgette Fritters?
You can freeze courgette fritters, but I strongly suggest freezing the mixture before cooking as they lose their texture if you freeze them cooked. The good news is that you can portion the mix into food bags and then freeze so they will take up very little space! Thaw the mix in the fridge before cooking. If you find some separated liquid when you thaw then pour it away rather than mix it back up. (A little less moisture can be good for the fritters’ consistency).
How Long Do They Keep?
You can keep cooked fritters, or uncooked mixture, in the fridge for 3-4 days. I wouldn’t recommend keeping the yogurt dressing for more than 3 days. When reheating cooked fritters it’s best to heat in a frying pan to try and make sure the end result remains crispy on the outside.
What Can You Serve With Halloumi, Feta & Courgette Fritters?
These fritters are a beautiful brunch option when served with a poached egg over the top. Think of that oozing yolk! Yum
They are also great for lunch, served up with a salad. A crisp green salad works well, and so does this Middle Eastern Tabbouleh – super healthy, packed with goodness and totally delicious.
Products that work well for this recipe
3 Pack Professional Fine Mesh Strainer
Joseph Joseph Fold Flat Grater
Veggi storage containers
Courgette & Halloumi Fritters
- Total Time: 45 minutes
- Yield: 2 1x
Packed with veg and salty cheese, these courgette & halloumi fritters make a healthy and tasty recipe – perfect for a weekend brunch or midweek lunch.
- 200g courgette
- 100g halloumi
- 70g tinned sweet corn (drained weight)
- 2 tbsp plain flour
- 1/2 tsp baking powder
- pinch chilli flakes
- 1 spring onions, sliced
- 1 large eggs, beaten
- small handful of chopped fresh parsley
- 2 tsp olive oil
For The Dressing:
- 1 tbsp low fat natural yogurt
- small handful mint, finely chopped
- 1/4 lemon – juice & zest
- Grate the courgette and halloumi using a grater. Add the courgette and drained sweetcorn to a large sieve or colander and generously season with salt. Leave over a sink or large bowl for 30 minutes.
- Make the dressing mixture by combining all ingredients in a small bowl
- Wring out the courgette and sweetcorn mixture with your hands and place in the middle of a clean tea towel. Tightly roll up the tea towel and leave for 5-10 minutes to soak up the moisture.
- Mix together the courgette and sweetcorn with the flour, baking powder, halloumi, chilli flakes, spring onion, eggs and parsley. Season well with salt and pepper.
- Add the olive oil to a large pan over a medium high heat. Scoop dollops of the mixture into circles in the pan and press down with a spatula. Cook for 2-3 minutes on each side, until nice and golden brown!
- Serve with the yogurt dressing spooned over the top – yummy!
- Don’t be tempted to skip the steps to remove the moisture from the courgette (steps 1 & 2). You’ll end up with a soggy watery mixture – which just ain’t nice!
- To freeze portion the uncooked mixture into freezer bags. Defrost in the fridge for 4-6 hours before cooking then cook as per the directions above.
- This recipe makes around 4 fritters, which is 2 portions.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Brunch
- Method: Hob
- Serving Size: 1 (2 fritters)
- Calories: 300
- Fat: 17g
- Carbohydrates: 14g
- Protein: 18g
Keywords: courgette, fritters, halloumi, breakfast, brunch, cheese