Thursday, 8 June 2017

Courgette and Halloumi Fritters


I buy halloumi a lot but always seem to end up cooking it the same way - dusting with paprika and frying - so I decided to break my 'halloumi rut', mix it up a bit and come up with another way to get my halloumi fix!

I decided to have a go at some fritters. Halloumi holds it shape well when heated - which is why it's so great on a barbecue - and that makes it perfect for this type of dish. It's also quite firm and smooth which is perfect for grating. Mixed with some courgette and a few other 'extra' I quickly made up some very light and fluffy fritters. I served them with a side salad which was nice but with hind sight they we not that filling so a bowl of new potatoes or chips would have helped! Maybe next time I make them they will be served as a starter or side dish. Having said all that they were very tasty and I can see me mixing up the flavours - I think indian spices and mint would work well served with yogurt, or a spicy tomato version with chopped sundried tomatoes.

recipe - serves 2

200g Halloumi
2 courgettes
2 spring onions
2 tablespoons bread crumbs
1 teaspoon whole grain mustard
1 egg
pinch chilli flakes
handful fresh coriander leaf
black pepper

For the dressing
2 teaspoon hot sweet Thai chilli sauce
juice and zest lime
few finely chopped spring onion tops or a little pink shallot


Grate the courgette and the halloumi into a bowl. Roughly chop the coriander, finely chop the spring onions, add all the rest of the ingredients along with loads of freshly ground black pepper. No need for salt - the halloumi is salty enough. Mix everything together to form a wet paste and then take tablespoons of the mixture to form into patties - wet hands make this easier.



Place the patties on a tray, cover and refrigerate for at least half an hour - I find and hour just right.
But you could make them in the morning or the night before, and as long as they are sealed well, they will sit happily in the fridge.

Whilst they are firming up you can make the dressing - simply whisk together the chilli sauce with the chopped shallot or spring onion, the lime juice and zest. Cover for use later. Don't refrigerate it's easier to use and a better flavour at room temperature.



When your ready to cook, remove them from the fridge and fry in a little oil - I used avocado oil but olive oil will be just as good - fry them until they are golden brown on both sides and pipping hot right through.

Place onto hot plates and pour over the dressing.



Hope you all have a great day
Love Lizx

 Courgette and Halloumi Fritters