Curried halloumi fritters, raita and fried egg
Serves: 4
Prep time: 35 minsTotal time: 
Recipe photograph by Ant Duncan
Curried halloumi fritters, raita and fried egg
Add some spice to a weekend brunch with these golden, crisp-edged fritters
Serves: 4
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
584Kcal
Fat
35gr
Saturates
16gr
Carbs
30gr
Sugars
9gr
Fibre
7gr
Protein
35gr
Salt
2.3gr
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin
Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Ingredients
- 2 courgettes (about 300g)
- 2 carrots (about 300g)
- 1 x 225g pack halloumi
- 100g plain flour
- 6 large eggs
- 2 tbsp medium curry powder
- 1-2 tsp chilli flakes (depending on how much heat you like), plus extra to serve
- 1 x 30g pack coriander, stalks finely chopped and leaves roughly chopped
- ½ cucumber
- 1 x 170g pot Greek yogurt
- 2 tbsp groundnut or sunflower oil
Step by step
- Coarsely grate the courgettes and carrots for the fritters into a clean tea towel or cloth, then squeeze out as much water as you can. Transfer the veg to a bowl, coarsely grate in the halloumi, then beat in the flour, 2 eggs, curry powder, chilli flakes, coriander stalks and some seasoning.
- To make the raita, coarsely grate the cucumber into another bowl. Add the yogurt and 3⁄4 of the coriander, and season to taste.
- Heat 1⁄2 tablespoon oil in a large nonstick frying pan over a medium heat. Spoon half the fritter mix into the pan in 4 large dollops. Press down on each fritter to flatten it slightly, then fry for 4-5 minutes on each side. Set aside on a plate or in a low oven to keep warm, pour in another 1⁄2 tablespoon oil and repeat with the remaining mix.
- While the second batch of fritters is cooking, fry the eggs in the remaining oil to your liking. Serve 2 fritters per person, topped with a dollop of the raita, fried egg, a scatter of remaining coriander and a few chilli flakes.
