The BBC Good Food logo
Carrot & halloumi fritters with coriander dip served on a platter

Carrot & halloumi fritters with coriander dip

A star rating of 5 out of 5.4 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Serves 12

Serve these golden and crispy carrot & halloumi fritters as part of a meze spread or buffet at Christmas. Enjoy with our moreish coriander dip

  • Freezable (fritters only)
  • Vegetarian
Nutrition: Per serving


  • 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


  • 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.

Goes well with

Recipe from Good Food Vegetarian Christmas, December 2020


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings

Sponsored content