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29 June 2020

Courgette and Halloumi Pancakes

Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog

Courgette and Halloumi Pancakes recipe

It’s Monday and I’m exhausted. Since we have been allowed to interact with friends and family, we have been busy with socially distant drinks in our garden. I have mostly been munching crisps and drinking rosé for the past week, so it’s time to consider eating something with a modicum of health to it. These Courgette and Halloumi Pancakes, make the perfect nibble with drinks, or if you haven’t given up on meals completely, have them for brunch, lunch or supper.

I don’t know a single person who doesn’t love Halloumi *cue someone telling me how much they hate it*. In these pancakes everyone’s favourite squeaky cheese loses the squeak but you still get a lovely salty bite from it’s presence. The courgettes add much needed vitamins and colour with a nutty bite from some sesame seeds. My pancakes were made from a heaped tablespoon of batter, making them 3 bite size, perfect as a side, summer lunch or I nibbled plenty of these, hot from the pan, with the honey drizzle running down my arm. Big thanks to BBC Good Food for the recipe inspiration today.

Drinks with much missed friends in the garden are so the way forward as we ease out of lockdown. Sadly, if you offer your guests these Courgette and Halloumi Pancakes, they may never bugger off.

Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog

Courgettes are so lovely at the moment, and they’re plentiful, unlike halloumi which I almost have to keep under lock and key to stop George eating it.

Start with the courgettes. Trim the ends then grate into a colander placed over a bowl. Stir through the salt then leave to drain for 30 minutes.

Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog

While the courgettes drain, measure your self raising flour, cornflour, chilli flakes, salt, pepper, sesame seeds and fresh mint into a large bowl and mix to combine.

Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog

Pop the dry ingredient to one side. When the courgette draining time’s up, go in with your hands and press and squeeze to remove most of the liquid. You want your grated courgettes to be as dry as possible.

Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog

Back away from the courgettes for the mo whilst you grate the halloumi.

Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog

Now tip the halloumi into the flour mix along with your drained courgettes.

Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog

Give this a good mix then go in with the 3 eggs and combine the whole lot using a fork until you have a wet-ish batter.

Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog
Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog
Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog

Heat up a lovely non stick pan over a medium high heat with a tablespoon of oil swirled in it. Then it’s time to fry. I used a heaped tablespoon of mixture for my size of pancakes but if you want them for smaller, bite sized nibbles, go with a teaspoons worth.

Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog

Cook for 2 to 3 minutes on each side until your pancakes are golden and firm. Keep them warm in the oven while you finish the batch.

Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog

Serve these beauties piping hot drizzled with a touch of honey and a sprinkling of sesame seeds and fresh mint, if you like. Or dip into sweet chilli sauce, or serve with salad, or a fried egg, the opportunities are endless.

Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog
Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog
Courgette and Halloumi Pancakes recipe from Lucy Loves Food Blog

I love a fritter or a pancake of any nature. One which incorporates the lovely halloumi, however, is a total win bonus. Tuck right in.

Lucy x

Courgette and Halloumi Pancakes recipe

Makes 12 to 15, or more if smaller for a nibble

You will only need a grater, bowls and a frying pan

3 medium courgettes

1 scant teaspoon salt

50g self raising flour

30g cornflour

3 tablespoons sesame seeds

A good pinch chilli flakes

1/4 teaspoon pepper

1/2 teaspoon salt

3 teaspoons chopped fresh mint

180g halloumi, grated

3 eggs

Oil, for frying

A drizzle of honey, fresh mint and sesame seeds to garnish or sweet chilli sauce, salad, a fried egg, endless possibilities

Take your courgettes, trim the ends, then grate into a large colander, placed over a bowl. Sprinkle with the teaspoon of salt, stir, then leave for 30 minutes to drain. When the time’s up, using your hands, press and squeeze the grated courgette to extract most of the water.

In a large bowl mix the self raising flour, cornflour, sesame seeds, chilli flakes, 1/2 teaspoon of salt, pepper and fresh mint. Add the grated halloumi then stir in the drained courgettes. Stir well then add the eggs and mix the whole lot with a fork until you have a loose batter.

Take a large frying pan and heat over a medium high flame. Add a generous tablespoon of oil, swirl to coat the pan, then add tablespoons of the batter to the pan and press down to flatten. Cook for 2 to 3 minutes on each side or until golden and firm. Repeat with the rest of the batter, keeping your cooked pancakes warm in a low oven while you do so.

Serve your pancakes with a drizzle of honey and a sprinkling of some more sesame seeds and fresh mint. These can be a nibble if you make them small, a side with some barbecued meat or a vegetarian main course with some salad or a fried egg.

Lucy Loves Food Blog

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Filed Under: brunch, Dinner Party, First courses, Main courses, nibbles, Recipes, Summer, Vegetarian

Reader Interactions

Comments

  1. SUMITA BISWAS says

    19 July 2020 at 8:00 PM

    Hi Lucy – I have tried your Courgette Fritters recipe but have adapted it. Instead of Halloumi, which I love I used Cheddar as Halloumi is a bit too salty – so I can’t have this for health reasons. I also used coriander instead of mint and baked the whole thing in a pie dish – again for health reasons – as I’m trying to avoid frying things because of the fat content when things are fried. I have to say it was really good and because of the adaptations I can eat this quite frequently. We has this with salad leaves and whole grain Rye bread. I thought I’d let you know as having seen your recipe I now have a new dish I can cook regularly. I’ll ask you if you got my blog next time I see you in the street. Thanks. Sumita

    Reply
    • Lucy says

      20 July 2020 at 7:46 PM

      Thanks so much for this, Sumita. It sounds like you’ve created a delicious new dish and thank you for sharing your idea. I look forward to seeing you again soon. Lucy xx

      Reply
  2. Eileen Rawling says

    30 September 2020 at 1:41 PM

    Wow… Really Loved your recipe thanks for a recipe idea will try all one by one.

    Reply
    • Lucy says

      30 September 2020 at 2:37 PM

      Thanks so much, Eileen, I’m so glad you like them. Lucy x

      Reply

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ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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ABOUT LUCY

I am Lucy. A barely 50 year old with roles a-plenty. Mum to two boys and a dog, wife, PA and now blogger. We live in the suburbs of SW London and pretty much constantly have our noses in the trough. Read More…

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