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Carrot & Halloumi Fritters with Yogurt Dip
Coarsely grated carrots and tangy halloumi cheese are tossed with turmeric, eggs and flour and fried to make crispy fritters. You’ll serve them with a creamy garlic and mint dip.
Ingredients
- 2 red onions
- 5 carrots
- 200g halloumi
- 2 garlic cloves
- A thumb of turmeric
- 150g plain flour
- 4 eggs
- A handful of mint
- 450g Greek style yogurt
- 1 lime
- Mixed salad, to serve
Prep: 25 mins | Cook: 10-15 mins
Method
1. Peel and thinly slice the red onions. Scrub the carrots and coarsely grate them (no need to peel unless you prefer to).
2. Coarsely grate the halloumi. Peel 1 garlic clove and finely chop or grate it (keep the other garlic clove for later). Peel and finely grate the turmeric (see our tip on how to avoid stains while preparing turmeric). Slide the onions, carrots, halloumi and garlic into a large mixing bowl.
3. Tip the flour into the mixing bowl and season with a good pinch of salt and pepper. Crack the eggs into a separate bowl and whisk with a fork. Pour the eggs into the bowl with the carrots, halloumi and flour and fold together till well combined. This is your fritter mixture. Pop the bowl to one side.
4. Pick the mint leaves off their woody stems. Finely chop the mint and slide it into a medium-sized bowl. Peel and grate in the remaining garlic clove. Scoop the yogurt into the bowl and season with a pinch of salt and pepper. Mix the yogurt with the mint and garlic and set to one side.
5. Drizzle 2 tbsp oil into a large frying pan over a medium-high heat. Scoop 3-6 large spoonfuls of the fritter mixture into the pan, depending on how big your pan is. Fry the friitters for 3-4 mins on each side, till golden brown. Scoop the cooked fritters out of the pan and onto a warm plate. Repeat the cooking with the remaining batter, adding an extra 1 tbsp oil to the pan if necessary. You can keep the cooked fritters warm in your oven, preheated to its lowest temperature.
6. Divide the fritters between plates. Serve with the yogurt dip and mixed salad on the side, and lime wedges for squeezing.
7.
Turmeric likes to stain everything a cheerful golden colour. When you're preparing turmeric, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any stains from your fingers.
Turmeric likes to stain everything a cheerful golden colour. When you're preparing turmeric, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any stains from your fingers.
8. Batch Cook:
Any uncooked fritter mixture will keep for up to 3 days in the fridge in a covered bowl, so you can cook the fritters to order over a ocuple of days if you prefer. The yogurt dip will keep in a sealed tub in the fridge for 3 days, too.
Any uncooked fritter mixture will keep for up to 3 days in the fridge in a covered bowl, so you can cook the fritters to order over a ocuple of days if you prefer. The yogurt dip will keep in a sealed tub in the fridge for 3 days, too.
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