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I’ve been in desperate need of quick and easy meals these last few weeks and these gluten free courgette and halloumi fritters are perfect.
A lot of people who decided to take up gardening during lockdown have now found they have a glut of courgettes needing to be eaten.
So make the most of courgette (or zucchini for my American readers!) season and whip up a batch of these super quick and easy fritters.
A great 15-minute meal idea
Fritters are always a really quick meal idea, and I find you can have them for brunch, lunch or dinner – it’s all in the toppings and side dishes!
For example, these courgette and halloumi fritters would be amazing served with a fried egg on top for breakfast, or enjoy them as a light lunch with a yoghurt dip.
You could pair them with something like my gluten free smashed potatoes or even my Greek rice salad for an easy summer dinner.
However you decide to serve them, they’re just such an easy meal to make and you can batch cook and freeze them if you want to be super organised.
How to make the best courgette fritters
There are many variations of courgette fritters I’ve seen floating around the internet, but I thought halloumi would be the perfect pairing.
It gives it that deliciously cheesy taste, but the halloumi also crisps up with the egg and flour to give these fritters a lovely texture – crunchy on the outside and soft on the inside.
Courgettes are pretty great in that they don’t taste of a lot – but they add a good bulk to recipes.
This makes them perfect for something like fritters, especially if you’re looking to sneak veg into a recipe for kids, or fill up on vegetables!
How do you make courgette fritters?
I’ve got a full, printable recipe card below, but for the shopping list you’ll need to get hold of:
- 1 med/large courgette
- 100g halloumi
- 2 large eggs
- 2 tbsp gluten free flour
- 1/2 tsp crushed garlic
- 1/2 tsp chilli flakes
- 1 tsp oregano
- 2 tbsp oil
This recipe is really easy to adapt depending how many people are eating.
I base this on a serving for two people, but you can also freeze the fritters or keep them in the fridge for a couple of days and either eat them cold or reheat.
They’re super flexible and being such a quick meal means I love them even more.
Serve with a garlic yoghurt dip
I like to serve my fritters with something saucy, so if you like you can make a simple garlic yoghurt dip for them.
For this I used the same recipe as in my Greek-Style Chicken Kebabs with yoghurt, lemon and garlic paste (I omitted the mint, but feel free to add it if you wish!)
You can find the full recipe for my garlic yoghurt dip right here if you want to give it a go.
I also think these go really well with something like sweet chilli sauce, but really the choice is endless as they’re not too strong in flavour so they pair well with most things.
Courgette and Halloumi Fritters Recipe
This gluten free courgette and halloumi fritters recipe makes enough for two people.
You can always make a big batch too and freeze them – I quite like to eat them cold from the fridge but that might not be everyone’s cup of tea.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me.
Courgette and Halloumi Fritters
These gluten free courgette and halloumi fritters - aka zucchini fritters - are the perfect 15 minute meal idea. Simple to make and can be served at any meal! This recipe serves two people.
Ingredients
- 1 med/large courgette
- 100g halloumi
- 2 large eggs
- 2 tbsp gluten free flour
- 1/2 tsp crushed garlic
- 1/2 tsp chilli flakes
- 1 tsp oregano
- 2 tbsp oil
Instructions
- Roughly grate the courgette and the halloumi and add to a large mixing bowl.
- Add the eggs, gluten free flour, garlic, chilli flakes and oregano and mix together well using a spoon.
- Add the oil to a large frying pan and place on a medium heat. Take a handful of the fritter mixture and shape into a rough ball - place in the frying pan and press down using a fish slice or spatula.
- Repeat until you have 4-5 fritters in the pan (depending on what size pan you have) and fry on a medium heat for 3-4 minutes until golden on one side.
- Carefully flip the fritters (try do this in the same order you added them to the pan) and fry again on the other side for another 2-3 minutes.
- Remove the fritters from the pan onto a plate. Repeat until all the mixture has been used - you can keep the cooked fritters in a warm oven while you make the next batches if serving right away. Serve hot with toppings or side of your choice.
Notes
- These are best eaten fresh but can be stored in the fridge for a day or two and then reheated, or they can also be frozen.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 394Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 226mgSodium: 393mgCarbohydrates: 11gFiber: 2gSugar: 3gProtein: 20g
Need some more gluten free meal inspiration?
If you want to have a go at some of the other gluten free dinner recipes on the blog, why not give some of these a try?
They’re perfect for baking away all of your troubles.
- Chickpea and sweetcorn fritters (vegan)
- Courgette and Lemon Risotto
- Vegan and gluten free chickpea curry
- The ULTIMATE potato salad recipe
- Easy spinach pasta with ‘no cook’ sauce
Plus if you’ve got more leftover courgettes, why not make my Gluten Free Chocolate Courgette Cake for dessert?
Giving this recipe a go? Let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
Like this recipe? Pin these recipe cards below for later!
