Sweet Potato, Zucchini & Haloumi Fritters

I love fritters. They are such an easy way to use up bits and pieces and create a tasty meal for a meatfree dinner or for lunchboxes. I also looooove haloumi. So a mix of a couple of my favourite veggies and some of that salty, squeaky deliciousness was bound to be a winning combo.

These are really quick to put together on a week night after work. Yes, there is some grating involved, but it won’t take too long until you have some gorgeous fritters sizzling away in a pan. Whip up a quick salad in between flipping the fritters and you’ll have a complete meal on the table in no time.

Here for your enjoyment…

Sweet Potato, Zucchini & Haloumi Fritters

2 medium zucchinis (approx 350g total), grated (squeeze some of the excess juice out)

2 small sweet potatoes (approx 350-400g total), peeled and grated

200g block of haloumi, grated

1/2 red onion, finely diced

3 eggs

3/4 cup white spelt flour (or plain white flour)

salt & pepper

1 tablespoon dulse flakes (optional)

Olive oil for frying

To serve: yoghurt mixed with a squeeze of lemon juice (add some crushed garlic too if you like)


  1. Mix all ingredients together in a large mixing bowl. The mix can seem a little dry at first, but leave it to sit for a little while as some of the the juices will come out of the vegetables and make the mix wetter.
  2. Heat a frying pan over medium heat and add a small amount of olive oil to the pan.
  3. Drop in heaped tablespoons of fritter mixture and use a spoon to form into rounds and flatten slightly.
  4. Cook over medium heat and turn when browned on each side. Don’t cook too hot or they’ll brown before they’re set.
  5. Keep them warm on a tray in the oven until they’re all cooked. Serve with lemon yoghurt for dipping and a mixed salad on the side.

Makes about 25-30 fritters. 

Leftovers make for fantastic lunchboxes, too.



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