These light, flourless, gluten-free Courgette Haloumi Basil fritters are so simple and fast to make! I treat the courgette like I do whitebait – which means NO flour because it takes away from the fresh delicate flavour of the courgette and risks making them stodgy.
They’re best eaten straight out of the pan – nice and hot and gooey with melted cheese – but that shouldn’t be an issue with everyone waiting
patiently hungrily around the hot pan!
Instead of flour the Courgette Haloumi Basil fritters are bound by just egg and grated haloumi cheese (you could also use mozzarella), which doubles as providing amazing flavour!
- courgettes 4 medium
- haloumi 200g
- lemon finely grated zest of 1
- basil, mint or coriander 3-4 tablespoons finely chopped
- free-range eggs 3 small
- salt 1/4 teaspoon
- freshly ground black pepper good grind
- butter and avocado oil 3 teaspoons each
Lemon caper aioli
- good quality mayonnaise 1/4 cup
- lemon juice of 1/2
- garlic 1/2 small clove, finely minced
- capers 1 tablespoon finely chopped
- chives, parsley, mint, basil, coriander 1 tablespoon finely chopped
- lemon 1, cut into wedges
- Coarsely grate courgettes straight onto a clean tea towel. Wring tea towel tightly to squeeze out as much excess water as you can (it’s really important you get as much moisture out as possible to avoid soggy fritters). Add to a mixing bowl. Coarsely grate haloumi and add to mixing bowl. Add lemon zest, chopped herbs, eggs, salt and pepper, and mix together well.
- Heat 1 teaspoon of butter and olive oil in a large (preferably non-stick) fry pan on medium heat. Cook heaped tablespoonfuls of mixture for 1-2 minutes on each side or until golden, using a fish slice to carefully flip them over once they are done on one side. You will notice that as you get near the end of the mixture there will be more liquid in the bowl, just drain this off before using the remaining mixture.
- Mix mayonnaise, lemon juice, garlic, capers and herbs together and season to taste with salt and pepper.
Serve fritters with caper aioli and lemon wedges to squeeze over just before serving. These fritters would make a great entrée or starter with a simple crisp green salad on the side.