Castella Imports

Zucchini & Haloumi Fritters


10 ½ Oz. Fresh Zucchini
4 Spring Onions (thinly sliced)
7 Oz. Haloumi Cheese (coarsely grated)
¼ Cup All Purpose Flour
1 Tbsp. Fresh chopped Dill (plus garnish sprigs)
2 Eggs, (beaten)
¼ Cup Aegean Extra Virgin Olive Oil
1 Lemon (thin sliced)
⅓ Cup Greek-Style Yogurt
Salt & Castella Cracked Black Pepper


  1. Coarsely grate the zucchini and squeeze out the excess liquid by hand on a clean towel. Combine the zucchini with the spring onion, Haloumi cheese, flour, eggs and dill. Season well with the salt and cracked black pepper.
  2. Heat the oil in a large heavy-based frying pan. Form fritters, (using a heaped teaspoon of the mixture), and cook in batches for 2 minutes on each side, or until golden brown and firm. Drain on crumpled paper towels.
  3. Cut each slice of lemon into quarters or eigths, depending on the size, to make small triangles.
  4. Top each fritter with ½ teaspoon of yogurt, a piece of lemon, and a small sprig of dill.
This recipe makes about 45 servings.

Note: The fritters are best prepared and cooked as close to serving time as possible or the Haloumi cheese tends to go a little tough.