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Courgette, Herb & Halloumi Fritters

Serves 4-6 to share


400g courgettes, coarsely grated

250g halloumi, diced

2 small eggs, lightly beaten 

1/2 bunch each of fresh parsley, mint, basil & dill, finely chopped

100g rice flour

80ml olive oil

Sea salt

Lemon wedges, to serve

1. Combine the courgette and halloumi in a bowl, add the eggs, herbs, flour and a pinch of salt and mix well. 

2. Heat 1 tbsp of the oil in the frying pan over a medium-high heat. Add heaped spoonfuls of the courgette mixture in batches and fry, turning occasionally and adding extra oil with each batch, for 3-4 minutes until golden.

3. Drain on paper towels, then serve warm or cold with lemon wedges.

These will last for up to 5 days in the fridge or can be frozen for up to 3 months. 

Allergies: Dairy. Eggs. 

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