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Halloumi & Zucchini Fritters with Poached Egg

Crispy, golden halloumi and zucchini fritters topped with a perfectly runny poached egg. These fritters deliver that salty, indulgent crunch you crave without the hidden carbs.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 serves
Course: Main Course
Cuisine: Middle Eastern
Calories: 476
Ingredients Method Notes

Ingredients
  

  • 2 cups grated zucchini, squeezed of all excess moisture
  • 150g halloumi, grated
  • 2 large eggs (for the fritter mixture)
  • 3 tbsp almond flour
  • 1 tsp dried oregano
  • 2 tbsp olive oil (for frying)
  • 2 fresh eggs (for poaching)
  • Fresh herbs and cracked black pepper to garnish

Method
 

  1. Place the grated zucchini into a clean tea towel and squeeze out every last drop of water—this is the secret to crispy fritters.
  2. In a medium bowl, combine the squeezed zucchini, grated halloumi, 2 eggs, almond flour, and oregano. Mix until well combined.
  3. Heat the olive oil in a non-stick pan over medium heat.
  4. Spoon tablespoon-sized portions of the mixture into the pan, flattening them slightly with a spatula. Cook for 3-4 minutes per side until golden brown and crispy.
  5. While the fritters cook, poach your eggs in a separate pot of simmering water for 3 minutes for a soft, runny yolk.
  6. Serve two warm fritters per plate topped with a poached egg and a sprinkle of fresh herbs.

Notes

The biggest mistake people make with zucchini fritters is skipping the squeeze! Ensure your zucchini is bone-dry before adding the other ingredients so your fritters stay crisp instead of soggy.
Traditional zucchini fritters often rely on white flour or breadcrumbs. By swapping to almond flour and focusing on the protein-rich halloumi, we drop the net carb count significantly while keeping the dish satisfyingly indulgent.