Zucchini, Corn & Halloumi Fritters with Herbed Yoghurt

Golden, crisp-edged fritters packed with sweet corn and salty halloumi, finished with a cool herbed yoghurt that makes every bite pop.

Ingredients

• 2 medium zucchini (about 500g / 1.1 lb), grated
• 1 tsp kosher salt (or 1/2 tsp fine salt), for draining zucchini
• 1 1/2 cups corn kernels (fresh or thawed frozen; ~240g)
• 200g / 7 oz halloumi, coarsely grated
• 3 scallions/green onions, thinly sliced (optional but recommended)
• 2 large eggs
• 1/2 cup plain yoghurt (for batter; Greek or regular)
• 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp ground cumin (optional but excellent)
• Black pepper, to taste
• 3–4 tbsp olive oil (or neutral oil), for frying
• 1 cup plain yoghurt (Greek or regular)
• 1 small garlic clove, finely grated (pantry staple)
• 2 tbsp finely chopped fresh herbs (mint, dill, parsley, or a mix)
• 1 tbsp lemon juice (or to taste)
• Salt and pepper, to taste
• 100g / 3.5 oz bacon or ham, finely chopped (see Tips)

Method

• 1

  Step 1: Drain the zucchini (the crispness maker)

  Put grated zucchini in a bowl, sprinkle with the salt, toss, then leave 10 minutes. Tip into a clean tea towel and squeeze hard over the sink until you’ve removed as much liquid as you can (aim for a fairly dry, fluffy pile). This is the difference between fritters and soggy pancakes.

• 2

  Step 2: Make the herbed yoghurt

  In a small bowl, mix yoghurt, grated garlic, herbs, and lemon juice. Season with salt and pepper. Set aside (it gets better as it sits).

• 3

  Step 3: Mix the fritter batter

  In a large bowl, whisk eggs and 1/2 cup yoghurt until smooth. Add flour, baking powder, cumin (if using), and a good grind of black pepper; stir just until no dry flour remains. Fold in drained zucchini, corn, halloumi, and scallions (if using).

• 4

  Step 4: Pan-fry until deeply golden

  Heat 2 tbsp oil in a large non-stick or well-seasoned skillet over medium-high heat. When the oil shimmers, drop heaped 1/4-cup scoops of batter into the pan and gently flatten to about 1–1.5cm thick. Cook 2–3 minutes per side until deep golden brown and crisp at the edges (adjust heat so they don’t burn before setting).

• 5

  Step 5: Serve

  Serve fritters hot with generous dollops of herbed yoghurt. Add a squeeze of lemon and extra herbs if you’ve got them.

Tips

• **Don’t skip squeezing the zucchini**: If you don’t remove the water, the fritters won’t crisp and can fall apart.
• **Halloumi salt level varies**: Taste a little first—if it’s very salty, go easy on additional salt in the batter.
• **Optional bacon/ham**: If using, crisp bacon in the pan first, drain, then fold into the batter. For ham, just finely chop and fold in (no need to cook first).
• **Corn options**: Fresh kernels cut from the cob are amazing; thawed frozen works perfectly. Pat dry if very wet.
• **Make-ahead & storage**: Fritters keep 3 days refrigerated. Re-crisp in a skillet over medium heat (best) or in a 200°C / 400°F oven for 8–10 minutes.
• **What to serve with**: A simple tomato-cucumber salad, leafy greens, or even a fried egg on top for a brunch-style plate.

Nutrition (per serving, estimate)