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Courgette & haloumi fritters with tomato salsa

Serves 4
Prep time: 15 mins
Cooking time: 10 mins

Whether it’s breakfast, brunch or dinnertime, the humble fritter is a sure-fire winner at any time of day. Crisp and golden on the outside, but still moist on the inside, the haloumi takes the basic courgette fritter to the next level – and the salsa adds the finishing touch.



  • 500g courgettes, grated
  • 2 eggs
  • 200g haloumi, diced
  • ½ cup chopped parsley
  • ½ cup chopped mint, plus extra to serve
  • 1 teaspoon sumac
  • ½ cup Pams Flour
  • 1 teaspoon Pams Baking Powder
  • Oil, for cooking
  • Lemon wedges, to serve

Tomato salsa:

  • 250g mixed colour cherry tomatoes, diced
  • 1 spring onion, very finely chopped
  • 3 tablespoons small mint leaves
  • Lemon wedges, to serve
View the method
  1. Squeeze the excess liquid from the grated courgettes then place into a bowl. Add the eggs, haloumi, parsley, mint, sumac, flour and baking powder. Season to taste with salt and pepper and mix well to combine.
  2. Heat a little oil in a frying pan over medium heat. Place 2 tablespoons of the courgette mixture into the pan for each fritter and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove from the pan and keep warm. Repeat with the remaining mixture.
  3. To prepare the salsa, place the diced cherry tomatoes, spring onion and mint in a small bowl. Season to taste then mix gently to combine.
  4. Divide the fritters between 4 plates, top with the salsa and serve with lemon wedges and extra mint.
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