Dinner/ Lunch/ Salad/ Sauces, dressings & condiments/ Snacks & Fingerfood/ Vegetarian

Sweet Potato, Courgette & Halloumi Fritters with a Lime, Honey, Koriander Dressing

19 November 2020

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 always love making couscous when I don’t have much time: ready in an instant and goes well with pretty much everything: fish, meat, vegetables, cheese, hot, cold, you name it.

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 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.

Sweet Potato, Courgette & Halloumi Fritters with a Lime, Honey, Koriander Dressing

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Dinner, lunch
By Saffron Serves: ± 16 fritters
Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes

Ingredients

  • 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
  • Fritters
  • 1 block of halloumi, grated
  • 1 courgette
  • 1 medium sized sweet potato
  • Zest from 1 lemon
  • 2 spring onions, finely chopped
  • 3 eggs
  • 8 tbsp almond flour
  • Pepper & Salt
  • 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

Instructions

Dressing (5 minutes)

1

Add all the ingredients to a blender and mix till smooth.

2

Taste and season to your liking: sweeter, saltier, more sour, up to you!

Fritters (15 minutes prep, 25 minutes frying)

3

Grate the halloumi and divide over 2 bowls.

4

Peel and then grate the sweet potato, add to one of the bowls.

5

Grate the courgette, lay it in a clean tea towel and squeeze out as much juice as possible.

6

Add the courgette to the other bowl.

7

In each bowl add some finely chopped spring onions.

8

In each bowl add 4 tbsp of almond flour and season with pepper and salt.

9

In a small bowl whisk 3 eggs and divide over the 2 bowls.

10

Mix both well. If mixtures seem too wet, add more almond flour. But they will be a little wet, they will come together while frying.

11

In a cast iron skillet (or other frying pan) heat a good glug of olive oil.

12

With a tablespoon spoon or ice-cream scoop scoop out a ball of the batter and place in the hot pan.

13

Press down with a spatula immediately to create a disc (± 5-7 cm in diameter).

14

Fry on one side until turning brown (± 4 minutes) and then flip, frying the other side (± 4 minutes).

15

The sweet potato one can do with an extra squish with the spatula on the 2nd side, you really want to make sure the potato is cooked through.

16

I could fit 4 in the pan at the same time. When done place the fritter on a plate with kitchen paper and cover with another plate to keep warm.

17

Repeat until all the batter is done.

18

Serve as is with the dressing as a snack, or like I did with a couscous salad.

Couscous salad

19

Prepare the couscous as mentioned on the package.

20

When done, fluff it up with a fork and add all the chopped ingredients.

21

Season with pepper, salt and lemon juice

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