Chefs' Recipes

Zucchini and haloumi fritters with lemon mayonnaise

Australian Gourmet Traveller recipe for zucchini and haloumi fritters with lemon mayonnaise.

By Brigitte Hafner & Daniel Whelan
  • 30 mins preparation
  • 15 mins cooking
  • Serves 14
  • Print
Zucchini and haloumi fritters with lemon mayonnaise
"The herbs make these simple fritters really interesting," says Hafner. "It's important to grate the zucchini at the last minute, or they will seep liquid and make the fritters soggy."


  • 2 zucchini (about 400gm), trimmed, coarsely grated
  • 250 gm haloumi, diced (I use Pittas)
  • 2 small eggs, lightly beaten
  • ¼ cup each (firmly packed) parsley, mint and dill, finely chopped
  • 80 ml (1/3 cup) olive oil
  • To serve: lemon wedges
Lemon mayonnaise
  • 1½ tbsp lemon juice and 2 gratings of rind
  • 2 egg yolks
  • 125 ml (½ cup) olive oil
  • 50 ml extra-virgin olive oil


  • 1
    For lemon mayonnaise, process lemon juice, rind and yolks in a food processor to combine. Gradually add oils in a thin stream until thick and emulsified, adding 1-2 tbsp water as mixture thickens. Season to taste and refrigerate (will keep for 2-3 days). Makes about 200ml.
  • 2
    Combine zucchini and haloumi in a bowl, add eggs, herbs and a pinch of salt, and mix well.
  • 3
    Heat 1 tbsp oil in a frying pan over medium-high heat, add heaped tablespoonfuls of zucchini mixture in batches and fry, turning occasionally and adding extra oil with each batch, until golden (3-4 minutes). Drain on absorbent paper, then serve warm with lemon wedges and lemon mayonnaise.


Drink Suggestion: Riesling or Etna Bianco. Drink suggestion by James Broadway