Carrot and Haloumi Fritters
FEATURING MONJAY MEZZA’S GRILLED HALOUMI
Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.
Like most iconic foods, halloumi’s origins are shrouded in mystery. Its earliest written record occurs in a 16th century account by an Italian doge who once bought a telescope from Galileo, but some experts contend the briny cheese stretches back millennia. What we do know is that halloumi is as Cypriot as champagne is French.
Firm and salty, it was most likely created in response to the needs of shepherds tending their flocks on the rocky and unforgiving terrain of Cyprus. Brined and folded over a mint leaf (acting as a further preservative and flavour punch), it provided much-needed protein without requiring refrigeration.
Today, it’s most commonly fried to oozy perfection and sometimes drizzled with honey, a perfect balance for the salty punch. Haloumi, though, is no stranger to versatility: try it crumbled over a salad, in a wrap, or skewered between chunks of lamb and barbecued to charry heaven. In this recipe, we’ve elected to pair it with crispy carrot fritters.
A word on frying fritters. Don’t flatten the spoonfuls of batter as soon as you add them to the pan. Letting the mixture sit in the pan uncompressed allows steam to run through it so it cooks evenly and lets moisture escape. Once you’ve flipped your fritters, then you can press them down with the back of a spatula.
- 3 large carrots
- 1 garlic clove, crushed
- 3 spring onions, sliced
- 200g Monjay’s Grilled Haloumi, cubed
- 1 shallot, finely chopped
- An egg
- ¼ cup dill, chopped
- 1 tsp cumin seeds
- A pinch of chilli flakes
- 2 tbsp plain flour
Grate the carrot and drain on paper towel.
In a large bowl, combine all the ingredients, minus the haloumi, with ½ a teaspoon of salt and a few grinds of the pepper mill. Use your hands to squish everything together. Depending on how wet the mixture is, you may want to add a bit more flour, though it should be a fairly dry batter.
When you’re happy with the texture, stir through the cubes of haloumi.
Heat a drizzle of olive oil in a wide, shallow frying pan. When hot, add spoonfuls of the batter. Cook for three or four minutes, then flip and press lightly. Cook for a few minutes longer then drain on paper towel.
Serve warm or cold. Yoghurt laced with preserved lemon is a welcome accompaniment.
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