Fritters feature pretty heavily in our household (and on the blog as a result). Anytime I have a few things in the crisper or fridge that requires eating, or an abundance of produce from our little backyard urban garden bed, fritters are my go to. I adore them. Little round morsels of super flavour that are perfect for breakfast, lunch or dinner and can be eaten hot or cold. Mum always made them for picnics or car trips so I’ve grown up eating fritters. I used to offer to cook them for her so that I could eat as many as possible while cooking them. One for me… one for the plate. My mother swears by letting her fritters go cold before eating them as she says it ramps up their flavour. She isn’t wrong.
I don’t really have a modicum of self control, so the only way I even get close to having them cold is to make a MEGA batch of them. That way I can have my fill of them warm, then pop the rest in the fridge and have them the next day cold. Mum is right… they always taste better at room temp or cold.
These carrot and halloumi fritters are a great cumin and coriander spiced version of the more traditional Italian ones I grew up with. A lot of flavour is packed into these little round fritters and with grated carrot, and halloumi, they are really quite quick and easy to make. Served with a spiced yoghurt sauce they are perfect for any time of day.
Serve a few with sautéed spinach and a fried egg for breakfast or with avocado and a tomato, cucumber and spanish onion salad for lunch or dinner. Or, just eat them by the bucket load on their own as I tend to do!
Carrot and Halloumi Fritters
Ingredients
Carrot and Halloumi Fritters
- 2 medium carrots, grated (or 1 1/2 large carrots)
- 100g halloumi cheese, grated
- 2 tablespoons greek yoghurt
- 1 cup dried panko breadcrumbs
- Zest and Juice of 1/2 lemon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 1/2 tablespoons chopped continental parsley
- Salt and pepper, to taste
- Rice bran oil, for shallow frying
Yoghurt Dipping Sauce
- 1/4 cup greek yoghurt
- 2 tablespoons lemon juice
- Zest of 1/2 lemon
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
Directions
Combine all the fritter ingredients, except the oil, in a large mixing bowl and stir until well combined.
Preheat a large heavy based frying pan over medium heat. Add 1cm of rice bran oil to the pan until hot and just shimmering. Take a tablespoon full of the mixture and press it into the spoon to compact. Gently slide the mixture into the pan off the spoon and repeat with as many spoonfuls as you can fit with 2cm space between each. After 2-3 minutes, once the bottoms are golden, flip the fritters and then press down on them to spread them out a little in the pan. Cook for another 2-3 minutes until golden on the other side. Remove from pan and drain on paper towel. Repeat with remaining mixture. Set aside to cool to room temperature - the flavour will develop a little more.
To make the Yoghurt sauce, combine the ingredients in a small bowl, stir until well combined and serve with the fritters.
Is there’s an alternative for greek yogurt for this recipe in case I’m out of stock? Anyhow, your carrot and halloumi fritters recipe looks so good and yummy. I’ll definitely try this out.
Is there’s an alternative for greek yogurt for this recipe in case I’m out of stock? Anyhow, your carrot and halloumi fritters recipe looks so good and yummy. I’ll definitely try this out.
Is there’s an alternative for greek yogurt for this recipe in case I’m out of stock? Anyhow, your carrot and halloumi fritters recipe looks so good and yummy. I’ll definitely try this out.
It’s looking so delicious and authentic!! Foodography is just awesome… getting all my attention to the photos!! Thank you Amanda for sharing this recipe 🙂
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Do you know if these will freeze? Assuming they last long enough… LOL