Carrot, Halloumi & Dill Fritters with Garlic Yogurt

Vegetable fritters or patties are now a staple of my diet; they are quick and easy to make, and I usually use chick pea flour in them so they provide only a moderate amount of carbs of good quality. Other people can put them in a bun and eat them that way; I would if I could. But they are also excellent just eaten with a side dish of salad. 

I liked these Turkish style fritters, but I have to say I would have preferred the cheese to be a bit more prominent. With all the other ingredients bringing some lively flavours it faded into the background a bit, and at the price of cheese that’s vexing. Maybe next time I will chop it roughly rather than grating it.

The batter for these was a bit crumbly, but once they were in the pan and cooking, they consolidated nicely. 

4 or 16 servings45 minutes prep time

Carrot, Halloumi & Dill Fritters with Garlic Yogurt
Make the Yogurt:1 clove of garlic1/4 teaspoon salt1 cup thick yogurt
Peel the garlic and mince it with the salt, then mix it into the yogurt. Use a coffee filter to line a strainer, and turn the yogurt into it to drain while you make the fritters.
Make the Fritters:
1 1/2 cups (2 medium) carrots, grated1/4 cup finely chopped fresh dill leaves2 or 3 finely chopped green onions2/3 cup chick pea flour2 teaspoons cumin seeds2 teaspoons coriander seeds
1/2 teaspoon saltfreshly ground black pepper to taste1/4 to 1 teaspoon ground Aleppo pepper (to taste)2 large eggs
250 grams halloumi cheeseabout 3 tablespoons oil to fry
Peel and grate the carrots, and put them in a mixing bowl. Wash, dry, and mince the dill. Trim and finely chop the green onions and add them to the carrots. 
Put the chick pea flour into a mixing bowl. Grind the cumin and coriander seeds with the salt, and add them to the flour. Add the other spices. Break in the eggs, and beat to a smooth batter. Grate the halloumi and mix it in. The batter should rest for at least 20 minutes before being fried, and can be made (kept in the fridge) up to a day in advance. 
Heat the oil, 1 tablespoon at a time, on a griddle or large skillet over medium heat – it should be just a little lower in temperature than you would cook eggs or pancakes. Drop the batter by large spoonfuls to form small patties. Press them to about 1/2″ thick. Cook for 3 or 4 minutes per side until lightly browned and firm. Remove to a serving platter – they can be kept warm in a 200°F oven while you make the rest, adding a bit more oil to the pan as needed with each subsequent batch. 

Last year at this time I made Potato & Bacon Pie with Cheese & Green Onions.

* Originally published here

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