Name: Carrot & halloumi fritters with coriander dip
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 1 egg beaten; 60g plain flour; 1 onion coarsely grated; 4 carrots coarsely grated; 250g halloumi coarsely grated; thumb-sized piece of ginger peeled and finely grated; 1 red chilli finely chopped; 2 tsp ground coriander; small bunch of coriander finely chopped; vegetable oil for frying; 200g Greek yogurt; 4 tbsp butter or ghee; ½ tsp smoked paprika; pinch of chilli flakes; ½ tbsp coriander seeds crushed

Carrot & halloumi fritters with coriander dip served on a platter

1 egg
beaten
60g plain flour
1 onion
coarsely grated
4 carrots
coarsely grated
250g halloumi
coarsely grated
thumb-sized piece of ginger
peeled and finely grated
1 red chilli
finely chopped
2 tsp ground coriander
small bunch of coriander
finely chopped
vegetable oil
for frying

For the coriander dip

200g Greek yogurt
4 tbsp butter
or ghee
½ tsp smoked paprika
pinch of chilli flakes
½ tbsp coriander seeds
crushed

Method

step 1
Whisk the egg and flour together in a large bowl until thick and lump-free, then fold in the onion, carrots, halloumi, ginger, chilli, ground coriander, half the fresh coriander and plenty of seasoning. The mixture should be quite stiff – if the batter isn’t coating the veg, add another tablespoon of flour or a small splash of milk.
step 2
Fill a medium heavy-based saucepan no more than a third full of vegetable oil and heat to 180C, or until a cube of bread sizzles when dropped into the oil, and browns in about 30 seconds.
step 3
Form the fritter mixture into bite-sized balls using your hands or two small spoons. Fry the fritters in batches of five or six, turning in the oil every few minutes for a total of 5-6 mins, or until crisp and golden brown. Drain on kitchen paper and serve hot, or leave to cool and reheat before serving. Will keep in an airtight container in the fridge for up to three days, or in the freezer for three months. To reheat, heat the oven to 220C/200C fan/gas 7, transfer to a baking tray, and bake for 5-10 mins until crisp and heated through.
step 4
To make the dip, combine the yogurt, most of the remaining fresh coriander, and some seasoning. Melt the butter or ghee in a small frying pan, then stir in the paprika, chilli flakes and coriander seeds. Sizzle for 1 min, then pour over the yogurt. Top with the rest of the coriander, and serve with the fritters for dunking.