A friend from Melbourne made these for a barbecue and I watched the plate empty before the steaks were ready. Chicken mince mixed with grated zucchini, diced halloumi, dill, mint, egg, rice flour, lemon rind, and nutmeg. Shaped into patties and pan-fried until golden on both sides.
The halloumi does not melt the way regular cheese does. It softens inside the fritter and you hit pockets of warm, salty cheese as you eat. Five zucchini for one pound of chicken seems like a lot, but the zucchini cooks down and those fritters come out of the pan properly moist — not dry, not falling apart.
Tips for Making Chicken Fritters with Halloumi and Zucchini
Squeeze the zucchini dry
Grate the five zucchini, then squeeze them in a clean towel to remove as much water as possible. Wet zucchini makes the fritters fall apart in the pan.
You will be surprised how much liquid comes out. Squeeze hard. The drier the zucchini, the crispier the fritter.
Use rice flour for binding
One cup of rice flour holds the fritters together without making them bready. It also makes them gluten-free.
Mix the egg in last. It binds everything once the other ingredients are combined.
Chicken Fritters with Haloumi and Zucchini
- Total Time: 40 minutes
- Yield: Serves 6
- Diet: Gluten-Free, Omnivore
Description
Crispy fritters packed with chicken, haloumi, and herbs. Perfect for a quick weeknight dinner or make-ahead freezer stash.
Ingredients
- 1 lbs (454 g) chicken mince
- 5 zucchini
- 1 brown onion
- 1 cups (227 g) halloumi
- 2 tbsp dill
- 2 tbsp mint
- 1 egg
- 1 cups (237 ml) rice flour
- rind of 1 lemon
- 1 tsp nutmeg
- Salt and pepper
- cooking oil
Instructions
- Preheat oven to 375°F (190°C) and line a large baking tray.
- In a large bowl, mix all ingredients thoroughly and season well with pepper.
- Place a nonstick fry pan over medium heat and add enough cooking oil to thinly coat the bottom.
- Place heaped tablespoons of the mixture in the oil; repeat 4–5 more times. Cook each fritter until golden (about 1 minute), then carefully turn. Once both sides are seared, transfer fritters to the baking tray. Repeat until all mixture is used.
- Transfer the baking tray to the oven and cook for 13–18 minutes. Cooking time depends on fritter size. Check doneness by pressing with a finger; they should be firm with little resistance in the middle.
- Season finished fritters with sea salt and serve with a garlic yogurt sauce.
Notes
- For easier handling, chill the fritter mixture in the refrigerator for 30 minutes before cooking.
- Substitute feta cheese for haloumi for a milder flavor.
- Freeze uncooked fritters on a baking sheet before transferring to a freezer bag for longer storage.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2-3 fritters
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 3
- Protein: 25
- Cholesterol: 100
Frequently Asked Questions
Can I use regular cheese instead of halloumi?
Halloumi is specified because it holds its shape when heated. Feta works as a substitute but crumbles more. Regular mozzarella melts too much and makes the fritters greasy inside.
Can I bake these instead of pan-frying?
Yes. Place them on a parchment-lined baking sheet and bake at 400°F (204°C) for about twenty minutes, flipping halfway. The crust will not be as crisp as pan-fried, but they hold together well.
How do I store leftovers?
In an airtight container in the fridge for up to three days. Reheat in a pan over medium heat to restore the crispy exterior. The microwave makes them soggy.
