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Halloumi Fritters

Discover these flavour-packed halloumi fritters that Conor Curran, Melbourne foodie and former MasterChef contestant, cooked for our 15th anniversary! So yummy and healthy: crispy on the outside, moist on the inside, and full of fresh veggies.

Servings: 5-6
Total Time: 23m
Prep Time: 15m
Cooking Time: 8m
Halloumi Fritters

Ingredients

  • 2 carrots (grated)
  • 1 brown onion (finely diced)
  • 1 tsp all spice
  • 1 tbsp paprika
  • 1 tsp chilli powder
  • 1 lemon (zest, juice)
  • 1 cup leafy herbs (dill and parsley, finely diced)
  • 250gm halloumi (grated)
  • 3 eggs (whisked)
  • 6 tbsp milk
  • 160g self-raising flour
  • 6 spoons greek yoghurt
  • 1 spoon tahini
  • Sea salt

    READY TO COOK!

    This recipe was made using our One Five limited-edition set

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Preparation Instructions

  1. Begin by making your tahini yoghurt. Place yoghurt and tahini in bowl and whisk together with sea salt to taste. Place in fridge
  2. For halloumi fritters, Grate your carrots and place them in a sieve with a pinch of salt and let drip out. Whilst carrots are dripping, add your onion in a large bowl with your all spice, paprika, chilli powder and lemon zest and massage all together, being quite firm to release the oils
  3. Return to your carrots and squeeze over sieve to remove any extra liquid before popping it into fritter mix bowl. Add in your halloumi, eggs and milk as well and bring the wet mixture together. Add 2 solid pinches of sea salt as well as your flour and bring complete mixture together
  4. On GreenPan, add just enough cooking oil to cover a layer across the pan and place on medium heat. Once heat has been reach add on pucks of halloumi fritters, three at a time and lower heat to low medium. Press down as soon as you add mixture, so its not too thick and doesn’t cook through properly. Cook until golden brown before flipping and doing the same to other side. Remove from pan and continue through fritter mixture
  5. To finish, place tahini yoghurt on plate, add your fritters on top and finish with a squeeze of lemon juice