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.