Halloumi fritters

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At our house, halloumi is the king of the quick week-night supper; simply sliced, pan-fried and served with a motley crew of roasted root vegetables and a quick herb and caper dressing is all it needs – but grating the halloumi and making fritters instead only takes marginally longer, and is good for a change. There isn’t much you can’t bung in fritters, and, although it does usually involve grating, you can get the kids doing that. The end result is incredibly moreish and makes great finger foods for those still learning to eat too. These savoury fritters served hot and crunchy, are taken to a whole new level with a sharp sweet-and-sour mango salad and a cool and creamy yoghurt dressing. The mango salad needs a good dose of lime juice – but finding a suitably juicy lime can be easier said than done. Often the shops will stock hard, bright green limes, which are rather short on juice! The one you are looking for is just starting to go yellow. Give them a squeeze, too; they should feel slightly soft, not rock hard.

Yields1 Serving
 400g halloumi (grated) 300g sweet potato (grated) 2-3 spring onions (finely chopped) 100g gram flour 3 eggs 100ml milk a good handful of mint (roughly chopped) a good handful of parsley (roughly chopped) zest of 2 lemons 2 garlic cloves (finely chopped) some black pepper some oil (for frying) 1 ripe mango (diced) 1 red pepper (finely diced) 2 spring onions (finely chopped) a handful of coriander (roughly chopped) half a red chilli (optional, finely chopped) some salt (to taste) 6tbsp of Greek yoghurt 1tbsp mint (chopped) 1tbsp parsley (chopped) juice of 1 lemon a 3-4 inch chunk of cucumber (peeled, diced and de-seeded) half a shallot (finely chopped) some salt and black pepper (to taste) the juice of 1-2 limes
1

Make the mango salad by mixing all the ingredients together, with some seasoning. (Add the chopped red chilli if you want it to be spicy.) Set to one side for the flavours to develop whilst you prepare the yoghurt dressing.

2

Combine all the yoghurt dressing ingredients and reserve.

3

Now for the fritters. In a large bowl, mix the gram flour and milk to a smooth paste, add the eggs and mix well. Add all the other ingredients except the oil, and make sure that all the sweet potato and halloumi is well coated in the batter. You can add an extra egg if the mix seems a little dry.

4

Pour some oil in a frying pan. When it is hot, put a dessert spoon full of the mixture into the pan, spreading it out to form flat fritters. Shallow fry until the base is golden brown, then flip and cook the other side. Drain on kitchen paper and then serve immediately with the mango salad and the yoghurt dressing.

CategoryCuisine

Ingredients

 400g halloumi (grated) 300g sweet potato (grated) 2-3 spring onions (finely chopped) 100g gram flour 3 eggs 100ml milk a good handful of mint (roughly chopped) a good handful of parsley (roughly chopped) zest of 2 lemons 2 garlic cloves (finely chopped) some black pepper some oil (for frying) 1 ripe mango (diced) 1 red pepper (finely diced) 2 spring onions (finely chopped) a handful of coriander (roughly chopped) half a red chilli (optional, finely chopped) some salt (to taste) 6tbsp of Greek yoghurt 1tbsp mint (chopped) 1tbsp parsley (chopped) juice of 1 lemon a 3-4 inch chunk of cucumber (peeled, diced and de-seeded) half a shallot (finely chopped) some salt and black pepper (to taste) the juice of 1-2 limes

Directions

1

Make the mango salad by mixing all the ingredients together, with some seasoning. (Add the chopped red chilli if you want it to be spicy.) Set to one side for the flavours to develop whilst you prepare the yoghurt dressing.

2

Combine all the yoghurt dressing ingredients and reserve.

3

Now for the fritters. In a large bowl, mix the gram flour and milk to a smooth paste, add the eggs and mix well. Add all the other ingredients except the oil, and make sure that all the sweet potato and halloumi is well coated in the batter. You can add an extra egg if the mix seems a little dry.

4

Pour some oil in a frying pan. When it is hot, put a dessert spoon full of the mixture into the pan, spreading it out to form flat fritters. Shallow fry until the base is golden brown, then flip and cook the other side. Drain on kitchen paper and then serve immediately with the mango salad and the yoghurt dressing.

Halloumi fritters