I mean I am a little bit embarrassed by how often I am posting fritter recipes right now, but, okay, I’ve been trying to eat a vegetable like a grown up, and putting them in fritters is such an easy way to have delicious vegetables. A bonus is when you can fill your fritters with delicious cheese, and because I am a genius cheese goddess, these fritters are packed full of grated halloumi, aka The Best Cheese Cos It’s Cheese You Can Fry.

The other joy of these fritters is that they are suuuper quick to make and they are the perfect lil light and fluffy and tender lunch or dinner. Basically you grate up four courgettes and put them in a sieve to squeeze out the excess liquid. While they’re draining, grate up a block (around 200g) of halloumi and roughly chop a handful of fresh herbs like basil or mint. Whisk three eggs with some salt and pepper and around a tablespoon of self raising flour (or if you’d like to make them gluten free, almond flour and about half a teaspoon of baking powder). Fold in the grated courgette and halloumi. Now you have a batter. Courgettes are kind of jerks in that they keep leaking all over the place even once you’ve squeezed them out, so if your batter gets a bit tooooooo liquid-y while you’re cooking them, just drain off the excess with a spoon, or give it a good mix up to re-incorporate.

Fry them in tablespoon-ish sized dollops in butter or olive oil in a medium-hot pan, preferably cast iron, until they’re golden brown on both sides. WARNING: these are kinda delicate to flip and I had best luck when I did the ol’ double-spatula deal coming at it from both sides at once. But also if you fuck it up in flipping, the joy of halloumi is you can kind of smoosh them back together and push on them a bit with the fish slice and they’ll look GOOD AS NEW.

This makes around 10-12 fritters, depending on the size of your dollops, which is in my experience a good amount for two people for dinner alongside A Protein, and lunch leftovers for one lucky person the next day. This time around I am that lucky person, and I feel joy in my heart about it. Tonight I grilled some chicken breast with lemon pepper, and that was superlatively excellent along with three fluffy, soft, melting fritters, but you could also stack em up and bung a poached egg on top, or have them with a dollop of cottage cheese and some chutney. IDK, the world is your fritter. But seriously, if you’re a bit tired and you need a quick, light, delicious dinner that has the bonus of being a vegetable AND being fried cheese, you could do worse than these joyful lil creations.