Courgette & halloumi fritters with chilli & mint jam from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 92) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tomatoes for green leaf salad mix.

  • a_7zaais on April 13, 2026

    I added a touch of salt to the batter, extra oregano and I used white pepper

  • kelsey_iva5yk on February 18, 2026

    I thought these were great, I measured the ingredients as written in grams and the proportions were perfect. The chili jam really makes it, don’t skip.

  • chezlarios on October 28, 2023

    Nice enough, but for whatever reason my batter made way more than 16 fritters. Maybe my courgettes were bigger than average? The halloumi (as well as oregano) also felt a bit "lost" in there. Perhaps it was simply the ratio.

  • aeybkme on March 02, 2022

    I found these to be very gluey in the middle. I'd add an egg next time.

  • Pimlicocook on August 13, 2021

    Nice enough - and I think she might be right, that the rice flour does help crisp up the fritters. But I haven’t found a courgette fritter that eclipses the cardamom scented Nopi recipe, which is a bit more work.

  • Apollonia on April 11, 2021

    The rice flour was a nice touch here--- gave them a chewiness reminiscent of chive dumplings --- but the real standout was the chili and mint jam. Maybe that's a combo others have had before, but it was new to us, and we loved it. I've made the jam several times since then, to use on other fritters, eggs, avocado toast, etc. Really worth trying.

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