Pea and Halloumi Fritters
Bright green, these are great little fritters. You can fry them off and keep them wrapped and warm in the oven to serve all at once. Or, if your family is anything like mine, you can fry as many fritters as will fit in the pan at a time, immediately hurling them onto the gobbled-and-wanting-more plates. Fry, eat, repeat.
Serves 4
350g frozen peas, defrosted
150g self-raising flour
3 eggs
80ml milk
100g halloumi cheese, coarsely grated
4 or 5 spring onions, thinly sliced
½–1 small bunch of dill or mint, finely chopped
Small bunch of parsley, finely chopped
Freshly ground black pepper
Vegetable or sunflower oil for frying
Lemon or lime wedges, to serve
Plain yogurt or sour cream seasoned with a little salt or chilli flakes, to serve
- Pulse the peas in a food processor until coarsely pureed.
- Put the flour in a mixing bowl. Whisk in the eggs, milk, halloumi, spring onions, herbs and pea puree. Season with pepper: you shouldn’t need salt as the halloumi will be quite salty enough, but check at this point by frying a little of the mixture.
- Heat a large non-stick frying pan over a moderate heat and add enough oil to coat the bottom of the pan. When the oil is hot, add tablespoonfuls of the batter and fry for about 2 minutes.
- By this time the fritters should have firmed up and you can flip them over and fry the other side for 2 minutes. Work quickly in small batches until you have used all the batter.
- Serve with lemon or lime wedges and the seasoned yogurt and chilli flakes if you like.
The featured recipe is from the National Trust Family Cookbook by Claire Thomson.
