Pea And Halloumi Fritters Recipes

PEA & HALLOUMI FRITTERS

Pea & Halloumi Fritters image

Delicious little fritters, perfect for al fresco dining. You could easily substitute feta cheese for the halloumi to suit your own tastes. Very nice served with a chutney or sweet chili dipping sauce.

Provided by Moor Driver

Categories Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

250 g peas
30 g cornstarch (cornflour)
100 g plain flour
1/2 teaspoon baking powder
125 ml milk
2 eggs
250 g halloumi cheese, cut into cubes
1 tablespoon mint, chopped

Steps:

Boil the peas for 2 minutes and drain.
Puree half of them in a food processor.
Sift together the dry ingredients, then stir in the beaten eggs, milk, and pureed peas. Fold in the whole peas, halloumi & mint. Season to taste.
Heat some olive oil in a large frying pan over medium high heat.
Drop the batter by ladlefuls into the pan. Fry for 2-3 minutes on each side until golden.

Nutrition Facts : Calories 251, Fat 4, SaturatedFat 1.6, Cholesterol 97.3, Sodium 99.4, Carbohydrate 42.3, Fiber 4.5, Sugar 3.9, Protein 10.8

PEA AND HALLOUMI FRITTERS

Pea and Halloumi Fritters image

I love any recipe using halloumi as I'm developing a quiet addiction to 'the squeaky cheese'. This makes a nice lunch with a side salad, or a starter for a summer dinner.

Provided by Aunty Dotty

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

250 g frozen peas
125 ml milk
2 eggs
30 g cornflour
100 g plain flour
1/2 teaspoon baking powder
250 g halloumi cheese, cut into 1cm cubes
1 tablespoon of fresh mint, chopped
olive oil, to fry

Steps:

Boil peas for a couple of minutes, then drain, refresh under cold water and drain again.
Puree half the peas until smooth.
Whisk the milk, eggs, flours, baking powder and pureed peas in a bowl, then add the rest of the peas, haloumi, mint and salt and pepper.
Heat oil in a large frypan over med-hi heat and add tablespoons full of mixture, pressing down slightly to flatten.
Fry in batches til brown on both sides and drain on paper towel.
Serve with roasted tomatoes, fresh mint leaves and lemon wedges.

Nutrition Facts : Calories 245.1, Fat 4.3, SaturatedFat 1.6, Cholesterol 97.3, Sodium 164.8, Carbohydrate 40, Fiber 4.3, Sugar 3.4, Protein 11.2

PEACHY-KEEN HALLOUMI FRITTERS

Peachy-Keen Halloumi Fritters image

Use up the season's juicy, sun-ripened peaches in this corn fritter recipe filled with gooey Halloumi cheese and sweet onions. These fritters are decadent and slightly sweet, and homegrown herbs add a fresh taste. The addition of prosciutto makes this recipe feel fancy with little effort. -Chainey Kuykendall, Richmond, Virginia

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 2-1/2 dozen.

Number Of Ingredients 13

Ingredients

1-1/4 cups cornmeal
2 tablespoons minced fresh basil
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
1 large egg plus 1 large egg white
3/4 cup 2% milk
2 tablespoons honey
1 cup finely chopped sweet onion
1/2 cup diced Halloumi cheese
Oil for deep-fat frying
1 medium peach, chopped
4 thin slices prosciutto, cut into thin strips

Steps:

In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, egg white, milk and honey until blended. Add to dry ingredients, stirring just until moistened. Fold in onion and cheese; let stand 10 minutes., In an electric skillet or deep fryer, heat oil to 375°. Stir batter. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. (Keep cooked fritters warm on a baking sheet in a 200° oven until all fritters are made,), Serve fritters with chopped peach and prosciutto; sprinkle with additional pepper.

Nutrition Facts : Calories 71 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 159mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

CARROT & HALLOUMI FRITTERS WITH CORIANDER DIP

Carrot & halloumi fritters with coriander dip image

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

Provided by Anna Glover

Categories Canapes

Time 50m

Number Of Ingredients 15

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 176 calories, Fat 12 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

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