Wowie what a flavours! The sweet potato goes super well with the cheesy halloumi, crispy on the outside and soft & gooey in the inside. The dipping sauce is tangy and herby and sweet at the same time, with a drop of yoghurt and a spoon of mayo for extra richness.
Serve as is for lunch, or together with some merquez sausages and a simple salad as a main.
Sweet Potato Halloumi Fritters with Koriander & Lime 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 bunch 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
- 2 medium sized sweet potato
- 2 spring onions, finely chopped
- 3 eggs
- 8 tbsp flour (all purpose, whole wheat or almond)
- Pepper & Salt
- 2-3 tbsp olive oil for frying
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.
Peel and then grate the sweet potato, and squeeze out as much liquid as you can. I used my hands and squeezed above the sink.
Add it to the bowl together with the spring onion, eggs, 4 tablespoons of flour 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.
Test if the sweet potato is cooked through. 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.
Courgette & Halloumi Fritters with a Lime, Honey, Koriander Dressing – A Pinch of Saffron10 January 2023 at 22:03
[…] 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. […]