I came up with this dish on my bike on my way home from work. I had big plans for cooking yesterday but I was too late for the market or butcher so I needed to change my plans: something simple yet satisfying.
I made 2 types of fritters, both with halloumi, one with sweet potato and the other with courgette and lemon zest. In stead of regular flour I used almond flour to tie the batter together, so it’s even gluten free! The recipe below is just for the courgette fritter, here you can find the recipe for the sweet potato fritters.
The dressing I came up with on the spot, I wanted something tangy, yet sweet and fragrant and this fresh dressing was perfect partner for the fritters.
Serve as is as a light snack or with a couscous salad to make it into a meal!
Sweet Potato, Courgette & Halloumi Fritters with a Lime, Honey, Koriander Dressing
- 2 tbsp olive oil
- juice from 1 lime
- 1 tsp honey (more to taste)
- 1 garlic clove, crushed
- 1 tsp rice wine vinegar
- 1/s tsp salt
- 1 good handful koriander
- 1/2 fresh chili or 1 tsp chili flakes
- 1 - 2 tbsp yoghurt (optional)
- 1 - 2 tsp mayonnasie (optional)
- 1 block of halloumi, grated
- 1 large courgette
- Zest from 1 lemon
- 2 spring onions, finely chopped
- 3 eggs
- 4-8 tbsp almond flour for glutenfree, or regular or whole wheat flour
- Pepper & Salt
- 2-3 tbsp olive oil for frying
- Couscous salad
- 150 g couscous
- 1 red pepper, finely chopped
- 1/2 red onion, finely chopped
- 1 handful black olives, no pit
- 2 tbsp toasted pine nuts
- Juice of 1 lemon
- Glug good quality olive oil
- Pepper & Salt
Dressing (5 minutes)
Add all the ingredients to a blender and mix till smooth.
Taste and season to your liking: sweeter, saltier, more sour, up to you!
For a creamier sauce add some yoghurt and / or mayonnaise till you get your desired consistency.
Fritters (10 minutes prep, 30 minutes frying)
Grate the halloumi and add to a large bowl.
Grate the courgette and place it on a clean tea towel, twist it into ball and squeeze out as much liquid as you can.
Add it to the bowl together with the spring onion, eggs, 4 tablespoons of flour (almond or regular) and season with pepper and salt.
If the mixture is still to wet add more flour. But they will be a little wet, they will come together while frying.
In a cast iron skillet (or other frying pan) heat a good glug of olive oil.
With a tablespoon spoon or ice-cream scoop scoop out a ball of the batter and place in the hot pan.
Press down with a spatula immediately to create a disc (± 5-7 cm in diameter).
Fry on one side on medium heat until turning brown (± 4 minutes) and then flip, frying the other side (± 4 minutes).
I could fit 4 in the pan at the same time.
When done place the fritters on a plate with kitchen paper and cover with another plate to keep warm.
Repeat until all the batter is done.
Prepare the couscous as mentioned on the package.
When done, fluff it up with a fork and add all the chopped ingredients.
Season with pepper, salt and lemon juice