Pea And Halloumi Fritters Food

PEA & HALLOUMI FRITTERS

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.

PEA AND HALLOUMI FRITTERS

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.

CARROT & HALLOUMI FRITTERS WITH CORIANDER DIP

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.