Crispy Halloumi and Zucchini Coins with Pomegranate Mint Glaze

Name: Crispy Halloumi and Zucchini Coins with Pomegranate Mint Glaze
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 7 oz halloumi cheese; 1 1/2 cups zucchini; 1/4 cup rice flour; 1 large egg; 2 tbsp chives; 2 tbsp fresh mint; 1/4 tsp black pepper; 2 tbsp olive oil; 1 1/2 tbsp pomegranate molasses; 2 tsp honey; 2 tsp lemon juice; 1/4 cup pomegranate seeds; 1/8 tsp salt

An original snack of golden, crispy coins made with grated halloumi, squeezed zucchini, and a touch of rice flour, finished with a quick pomegranate, honey, and fresh mint glaze. They are savory, glossy, and balanced between crisp and fresh flavors.

20 minPrep

18 minCook

38 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

200 g halloumi cheese (grated grueso)
180 g zucchini (grated and well escurrido)
35 g rice flour (for dar estructura)
1 unit egg (lightly beaten)
10 g chives (chopped fino)
8 g fresh mint (chopped, divided)
1 g black pepper (freshly ground)
30 ml olive oil (for dorar)
22 ml pomegranate molasses (for the glaseado)
10 ml honey (for equilibrar the glaseado)
10 ml lemon juice (freshly squeezed)
40 g pomegranate seeds (for terminar)
1 g salt (solo si hace falta, the halloumi ya es salado)

Nutrition facts

per serving

218 kcal

Calories

10.2 g

Protein

11.8 g

Carbs

14.1 g

Fat

1.2 g

Fiber

10.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper lightly greased with some of the olive oil.
2
Grate the zucchini, place it in a clean kitchen towel, and squeeze it very well to remove as much liquid as possible. This step helps the coins turn crispy.
3
In a bowl, mix the grated halloumi, squeezed zucchini, rice flour, beaten egg, chives, 1 tablespoon of the chopped mint, and black pepper. Add the salt only if needed.
4
Shape the mixture into 16 small coins, about 5 cm / 2 inches wide, pressing firmly so they hold together. Place them on the prepared tray.
5
Brush or drizzle the coins with the olive oil and bake for 16 to 18 minutes at 220 °C / 425 °F, flipping halfway through, until golden and crisp around the edges.
6
While they bake, make the glaze by mixing the pomegranate molasses, honey, lemon juice, and remaining mint in a small bowl until glossy and pourable.
7
Remove the coins from the oven and let them rest for 2 minutes. Then transfer them to a serving plate and lightly brush them with the pomegranate glaze.
8
Finish with the pomegranate seeds on top and serve immediately to enjoy the contrast of the crisp exterior, tender center, and fresh mint finish.

Chef tips

Squeezing the zucchini thoroughly is key for a firm texture. If you want a deeper golden finish, switch on the broiler for 1 to 2 minutes at the end, watching closely.

Substitutions

You can replace the rice flour with cornstarch for a similar texture. If you do not have pomegranate molasses, use reduced pomegranate juice with a few extra drops of lemon. Chives can be replaced with finely chopped parsley.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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