Ingredients:

  • 700 g Large Zucchini (about 1.5 lbs, grated)
  • 1 Tbsp Kosher Salt
  • 200 g Halloumi Cheese, grated
  • 2 Large Eggs, lightly beaten
  • 1/4 cup All-Purpose Flour
  • 2 Tbsp Fresh Mint, finely chopped (for fritters)
  • 2 Tbsp Fresh Chives, finely snipped
  • 1 tsp Garlic Powder
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil (for brushing)
  • 1 cup Crème Fraîche (or full-fat Greek yogurt)
  • 1/2 tsp Lemon Zest
  • 1 Tbsp Lemon Juice, freshly squeezed
  • 1 Tbsp Fresh Mint, finely chopped (for dip)
  • Salt and Pepper, to taste (for dip)

Instructions:

  1. Grate and Salt: Using a box grater, coarsely grate the zucchini into a large bowl. Sprinkle evenly with the 1 Tbsp of Kosher salt and toss gently.
  2. Drain: Transfer the salted zucchini to a fine-mesh sieve placed over the sink or a bowl. Allow to sit and drain passively for 30 minutes.
  3. Squeeze Dry (Critical Step): Transfer the drained zucchini pulp to the center of a clean kitchen tea towel or cheesecloth. Gather the corners tightly and twist vigorously, wringing out all remaining moisture over the sink. The pulp should feel dry.
  4. Combine Dry Ingredients: In the large mixing bowl, combine the thoroughly squeezed zucchini pulp, grated Halloumi, flour, 2 Tbsp mint, chives, garlic powder, and black pepper.
  5. Add Wet Binder: Pour in the lightly beaten eggs and mix well using a sturdy spoon or your hands until everything is evenly combined. The mixture should hold together firmly when pressed.
  6. Shape the Fritters: Scoop up roughly 2 tablespoons of the mixture and press it firmly into a patty, about 3/4 inch (2 cm) thick. Place the shaped fritters onto a baking sheet lined with parchment paper.
  7. Preheat & Brush: Preheat the oven to 400°F (200°C). Lightly brush the tops of the fritters with olive oil.
  8. Bake: Bake for 10 minutes. Flip the fritters carefully and brush the other side with olive oil. Bake for another 10–12 minutes, or until deeply golden brown and crispy around the edges.
  9. Make the Dip: While the fritters bake, combine the Crème Fraîche, lemon zest, lemon juice, 1 Tbsp fresh mint, salt, and pepper in a small bowl. Stir until smooth.
  10. Serve: Serve the hot fritters immediately with a dollop of the fresh dip on the side.