I have a thing for fritters. It developed in 2019. My love of them came as a surprise, and arose because:
- Ottolenghi has numerous recipes for fritters, and I love Ottolenghi.
- I evaluated Hello Fresh for 2 months or so, and they include lots of delicious fritters. (You might have caught my evaluation of Hello Fresh on Twitter.)
- I have perfected my egg-replacement for fritters. Use 1 Tblspn chickpea flour, 1 Tblspn cream and 0.25 tspn or less of eno per egg. Add extra chickpea flour if the mixture is too wet. The flour is for binding, the cream for texture and the eno for lightness.
My Sister in Law made these halloumi fritters for a family meal and we made them again for part of the vegetarian component of our Xmas dinner in 2019. Both times they were an absolute hit with vegetarians and non-vegetarians. You will love them and they are so easy to make yet packed with texture and flavour.
The recipe is in Nopi, the cookbook from one of Ottolenghi’s restaurants – the one he had with Scully who has moved on to open his own restaurant. Note that I often massage Ottolenghi’s recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.
These are often on Nopi’s breakfast menu, but were also served later in the day as a snack. As popularity grew they made it to the lunch and supper menus as well. You can make smaller ones as a nibble or canapé. I have had them wrapped in Chinese Moo Shu Pancakes with cucumber and spring onion, topped with a hoisin based sauce. DIVINE.
Similar recipes include Sweetcorn, Spring Onion and Chilli Pancakes, Cauliflower and Cumin Fritters, Aloo Tikki, Sweetcorn and Butternut Fritters, Herb and Walnut Fritters, Spinach Fritters and Pudla.
Browse our growing collection of Fritter recipes and our Halloumi dishes. Our Ottolenghi dishes from Nopi are here. We have written about our experiences cooking through Plenty More. Or explore our Early Summer recipes.
Zucchini and Halloumi Fritters
3 medium zucchini
2 small shallots, finely chopped (spring onions/scallions can be used, include the greens)
2 garlic cloves, crushed
grated zest of 2 limes
60g self-raising flour
2 Tblspn chickpea flour
2 Tblspn cream
a small 0.5 tspn eno or 0.25 tspn baking powder
2 tspn ground coriander
1 tspn ground cardamom
200g haloumi cheese (or use manouri or feta)
sea salt and black pepper
oil for cooking
200g soured cream
2 Tblspn coriander, roughly chopped
½ tspn cardamom powder
2 tspn sunflower oil
zest and juice of 1 lime
To make the sauce, combine the cream, chopped coriander, half a teaspoon of ground cardamom, two teaspoons of oil and the lime zest and juice in a small bowl. Season to taste, cover and chill.
To make the fritters, chop off the ends of the zucchini, and grate the flesh into a bowl. Sprinkle with half a tspn of salt and leave for 10 mins so they release their juices.
Squeeze the zucchini to remove most of the liquid, then add the shallots, garlic, lime zest, flour, chickpea flour, cream, eno, ground coriander, the remaining cardamom and a pinch of pepper. Mix to form a thick batter (add some chickpea flour if it’s a bit runny), then fold in the halloumi.
Heat 2-3mm of oil in a large frying pan and add heaped dessert-spoons (half Tblspns) of the batter, flatten a little and cook on each side for around three minutes. Remove and drain on kitchen paper. Cook in batches if need be.
Serve with a generous dollop of the sauce.