When life gives me zucchini, I make zucchini fritters – and lots of them!!

You guys, I only planted two zucchini plants in the garden this year, and I’m still on the verge of battling a sea of ripe zucchini on the daily!!

Every morning when we go out to the garden, there are at least three HUGE zucchini that weren’t even a flower on the plant the day before – how does that even happen??!!?

So after slicing, dicing, sautéing, roasting, stuffing, baking and trying to hide zucchini in every dinner for the last couple of weeks, I finally just shredded some, mixed it with some minced garlic, an egg, creamy ricotta and grated halloumi cheeses, some quinoa flour, fresh mint and basil, and then pan-fried little spoonful’s until they were crisp on the outside and warm and creamy in the center…drool…

The two bigger kids stood by the side of the stove and blew on the zucchini fritters until they were cool enough to eat, and they even asked for more for dinner that nights (as did the hubs) – so I would call that a small victory!

These little zucchini fritters make a great appetizer or pile them high on a platter for a big party; you could serve them as a side dish to your favorite entrée, or with a big tomato salad and some crusty bread; they’d even make a great breakfast with some poached eggs over the top – the possibilities are endless!!

Now tell me please, what should I do with the three zucchini I find in the garden tomorrow?!??!

XO,

Jenn

PS Here are some other zucchini recipes you might enjoy:
savory zucchini and tomato pie – a delicious way to enjoy all the summer produce!!
warm smashed tomatoes and zucchini noodles – a delicious mash-up of summer flavors!!
green onion and cheddar zucchini bread – moist and full of flavor – the perfect zucchini bread!!
grilled zucchini with romesco sauce – a quick and easy side dish , perfect for any occasion!!

zucchini, haloumi and mint fritters

These gluten-free zucchini, haloumi and mint fritters are perfectly crispy on the outside and warm and creamy in the center - delicious for any occasion!!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Side Dish

Cuisine American

Ingredients

3 cups shredded zucchini
4 ounces haloumi, grated
4 ounces ricotta cheese
2 large eggs
1/4 cup quinoa flour
3 tbsp chopped mint
3 tbsp chopped basil
1 tsp cumin
1 tsp paprika
kosher salt
black pepper
olive oil

Instructions

Preheat your oven to 250 degrees. Line a baking sheet with parchment paper and set aside.
Lay a clean kitchen towel inside of a colander and allow both ends of the towel to hang over the sides of the colander. Place the grated zucchini inside the kitchen towel and sprinkle about 1 teaspoon of salt over the zucchini. Toss the zucchini and salt together and allow the zucchini to sit for about five minutes. Take the ends of the kitchen towel, and making a ball with the zucchini inside of the towel, twist and turn the towel to squeeze out as much liquid from the zucchini as you can.
Place the squeezed zucchini into a large bowl. Add the haloumi, ricotta, eggs, quinoa flour, mint, basil, cumin, paprika, and some salt and pepper to the bowl and mix everything together to form a batter.
Heat 2 tablespoons of oil in a non-stick frying pan or cast iron pan over medium heat. Using a tablespoon for measurement, add two tablespoons of the mixture to the pan each time to form the fritters. Cook the fritters for 2 minutes, flip and continue to cook for another 2 minutes, until golden brown and warmed throughout. Repeat this step until all the mixture is used - placing the cooked fritters onto the baking pan and into the oven to stay warm until serving.

Notes

If you can't find haloumi in your cheese aisle, mozzarella or cheddar cheese would work just as well. To make quinoa flour: place 1/4 cup dry quinoa into your spice grinder or mortar and pestle and grind until a powder forms - some whole pieces of quinoa in the mix is fine and adds an amazing texture to the fritters. All purpose, rice or spelt flour also makes a great substitute for the quinoa flour.

Keyword basil, cheese, fritters, lemon, mint, vegetarian, zucchini