Zucchini and Halloumi Fritters with Zesty Asparagus

Fritters aka delicious savoury pancakes. This recipe is full of zucchini, fresh herbs and halloumi making them the perfect vegetarian meal served with pan-fried asparagus and a creamy yoghurt sauce.

Meal Prep


  • Prepare the yoghurt tahini sauce
  • Prepare the fritters.
  • Cook the fritters.
  • Cook the asparagus.
  • Serve and enjoy!


  • Make sure you don’t add the salt to the fritter batter too early as this can draw more moisture from the zucchini and can change the consistency of the batter.

  • Don’t cook the fritters on high heat, you want the centre to cook through without them burning on the outside.

  • Don’t throw away the woody ends of the asparagus, you can pop them in the freezer to use next time you make stock.

Meal prep guide - if you followed the meal prep guide you would have already made the creamy yoghurt sauce and prepared the asparagus. 

This recipe serves four, if you're cooking for two simply half everything in the recipe except for the eggs, use two eggs and use 3-4 Tbsp of flour.


Zucchini Halloumi Fritters

  • 4 zucchini (grated, approx 5 cups)
  • 3 eggs
  • 200g halloumi (grated)
  • 2-3 Tbsp flour
  • ¼ cup coriander (finely chopped)
  • ½ lemon (zest)
  • Olive oil (for frying)
  • Salt and pepper

Pan-Fried Asparagus

  • 2 bunches of asparagus (woody ends removed and cut in half lengthways)
  • 1 Tbsp butter or olive oil
  • 2 Tbsp roasted almonds (roughly chopped)
  • ¼ cup coriander (finely chopped)
  • ½ lemon (juice)

Creamy Tahini Sauce

  • ¼ cup greek yoghurt
  • 2 Tbsp tahini
  • ½ lemon (juice)
  1. Get started by preparing the creamy tahini sauce. Simply add all of the ingredients into a small bowl and mix well to combine; set aside.

  2. Pop the grated zucchini on a clean tea towel and squeeze out all of the moisture from the zucchini. You want to get the grated zucchini as dry as possible, it's normal for a-lot of liquid to be released.
  3. Add the eggs, coriander and lemon zest to a mixing bowl. Mix well with a fork, then add the grated zucchini, halloumi and 2 Tbsp of the flour, mix well.
  4. At this stage, you’ll be able to see if you need to use another tablespoon of flour (this will depend on how much moisture you remove from the zucchini). You want the mixture to be the same consistency as pancake batter.
  5. Once you’re ready to cook the fritters add the salt and pepper to the mixture. You don’t want to do this earlier as the salt can draw more moisture out of the zucchini and change the consistency of the batter.
  6. Heat a large frypan over medium heat, add a generous amount of oil and cook the fritters for 2 minutes on either side or until golden and cooked through (you can keep them in the oven at 100 degrees fan bake while you cook all of the fritters so they stay warm).

  7. To cook the asparagus, heat a large pan over medium-high heat and add the olive oil or butter. Pop the asparagus in and cook for 2-3 minutes until cooked through and starting to char in places.

  8. Remove from the heat and add lemon juice, almonds, and coriander.

  9. Once everything is ready, serve the fritters with a dollop of the yoghurt tahini sauce and the zesty asparagus on the side.


  • You can use any tender herb you like, parsley, mint or even dill would be delicious.

  • You can substitute the zucchini for grated orange sweet potato, you will just need to adjust the amount of flour to get it to the right consistency.

  • You can substitute the asparagus for broccolini or green beans. You will just need to adjust the cooking time.