This carrot fritters with halloumi recipe, from Alice Hart’s Vegetarian, is one of my favourite ‘show-off’ lunches. It looks great, and your diners tend to think that you’ve slaved in the kitchen for hours to create such a masterpiece – hence why I call it a ‘show-off’ lunch. However, they couldn’t be further from the truth. Minus the chilling time, you can have a dish to wow your pals within about 30 minutes.
The fritters are a simple and relatively cheap combo of grated carrot, halloumi, sliced spring onions, chopped coriander, coriander seeds, a bit of flour and a couple of eggs to bind the mixture together. It’s all a bit sloppy, but firms up in the fridge when left to cool for 30 minutes or so. I usually make the fritter mixture way in advance, shape them and leave them to chill until I’m ready for them – which could be anything up to a couple of hours. But, that’s a bit excessive.
One word of advice, don’t mess with the fritters while they’re cooking or you’ll be left with a frittery mess in the pan. Let them sizzle away for the suggested couple of minutes before you even attempt to turn them over. I know from experience. I’m impatient. I tried messing with them before the suggested couple of minutes were up. I ended up with a frittery mess. DON’T MESS WITH THE FRITTERS!
Alice serves the fritters in stacks with griddled halloumi, rocket and a good dose of her sweet lemon dressing – a delightful mixture of 1/2 clove of garlic, 1 tbsp honey, 1 tsp wholegrain mustard, the juie and zest of a lemon and 90 ml of olive oil. Don’t skimp on the dressing, it brings the dish to life.
I didn’t have any lunchtime diners, so I made it for the husband and I for our supper.
The verdict from the husband: ‘Nice, you can make these again.’ And I will.
- 9 oz halloumi
- 4 large carrots, coarsely grated or shredded
- 5 spring onions, finely sliced a small bunch of coriander, leaves chopped
- 1 tablespoon coriander seeds, toasted and crushed
- 2 tablespoons gram or chickpea flour (or all-purpose flour)
- 2 eggs, beaten
- Coarsely grate a quarter of the halloumi and add to the carrots in a mixing bowl. Slice the remaining halloumi and set aside. Add the remaining fritter ingredients to the mixing bowl, season with pepper and just a little salt, and mix well. Form into 12 round cakes, flattening them with your hand, and lay out on a tray. If you have time, chill for 30 minutes to firm them up.
- Heat the olive oil in a pan and fry the cakes for a couple of minutes on each side until golden. Remove to a plate and keep warm in a low oven while you fry the halloumi for a minute or two on each side. You won’t need any extra oil for this. When done, the cakes should be crisp and golden.
- Layer the fritters and halloumi slices on serving plates with the rocket, and drizzle with the sweet lemon dressing.
Recipe from Vegetarian by Alice Hart