Photo of Zucchini, corn and haloumi fritters by WW

Zucchini, corn and haloumi fritters

SmartPoints® value per serving
Total Time
30 min
15 min
15 min
Pressed for time? These fabulous fritters will be on the table in 30 minutes, making them perfect for hectic weeknights



1 small, grated

White self-raising flour

cup(s), (100g)

Ground sumac

1 tsp, (see tip)

Skim milk

½ cup(s), (125ml)


1 medium, separated

Canned corn kernels in brine, rinsed, drained

½ cup(s), (80g)

Haloumi cheese

100 g, grated

Green shallot(s)

2 individual, thinly sliced

Green shallot(s)

2 tbs, julienned, to serve

99% fat-free plain Greek yoghurt

cup(s), (80g), to serve


1 medium, cut into wedges, to serve

Oil spray

4 x 3 second spray(s)


  1. Combine zucchini and ½ teaspoon salt in a colander set over a bowl. Set aside for 10 minutes to drain.
  2. Meanwhile, sift flour and sumac into a bowl. Place milk and egg yolk in a small jug and mix until well combined. Make a well in the centre of flour mixture and pour in egg mixture. Whisk batter until smooth.
  3. Using electric beaters, beat egg white in a clean, dry bowl until soft peaks form. Gently fold egg white into batter. Squeeze excess moisture from zucchini. Add to batter with corn, haloumi and sliced shallot and fold gently until combined.
  4. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon heaped tablespoons of batter into pan and spread out with a spoon to 1 cm thick. Cook for 2–3 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm. Repeat with remaining batter to make 12 fritters. Serve with yoghurt, julienned shallot and lemon wedges.


SERVING SUGGESTION: Serve with salad made with 1 chopped Lebanese cucumber, 2 chopped tomatoes (chopped), ½ thinly sliced red onion and 400g can of chickpeas (rinsed, drained). Sumac is a purple-red spice with a lemony flavour. It is available in the spice aisle of most supermarkets.