Updated 21st August 2026
Recipe: Courgette, Lentil and Halloumi Fritters
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This is a recipe from my new cookbook, Good Mood Food, which is available to pre-order now.
For me, these easily beat pancakes. These fritters are delightfully light and airy and easy to make. The squeaky cheese halloumi from Cyprus provides fantastic texture and a high melting point, though sadly it is not fermented with microbes.
You could serve the fritters with a poached or fried egg, with some hummus on the side, or as suggested below with sauerkraut and my chilli pickle sauce swirled through yoghurt.
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Serves: 2-4
Preparation Time: 10 minutes
Cook Time: 15 minutes
Ingredients
1 courgette, coarsely grated
125g halloumi, coarsely grated
20g parsley, finely chopped
½ 400g tin of lentils, drained and rinsed
2 tsp spice mix (recipe in Good Mood Food) or garam masala or baharat
30g chickpea or gram flour
1 tsp baking powder
2 eggs
2-3 tsp extra virgin olive oil
Top ups
Chilli pickle sauce (recipe in Good Mood Food)
Sauerkraut
Fresh parsley, or coriander, dill or mint
Method
Put all the ingredients into a medium bowl, season with salt and pepper and mix to combine.
Place a large non-stick frying pan over a low heat with 1 tsp of olive oil. When warm, add two tablespoons of mixture per fritter to the pan (you should fit 3 or 4).
Flatten them down with the back of the spoon so they are as compact as possible. Fry for 2-3 minutes.
Carefully but confidently flip each fritter and fry for 2-3 minutes on the other side. Continue until you have used all of the mixture.
Serve each fritter with fried or poached eggs, sauerkraut, fresh parsley, and chilli pickle sauce swirled through some yoghurt.
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