{"id":2857,"date":"2021-12-09T04:07:27","date_gmt":"2021-12-09T04:07:27","guid":{"rendered":"https:\/\/mjmezza.com.au\/?post_type=recipes&#038;p=2857"},"modified":"2024-01-28T23:44:20","modified_gmt":"2024-01-28T23:44:20","slug":"carrot-and-haloumi-fritters","status":"publish","type":"recipes","link":"https:\/\/mjmezza.com.au\/recipes\/carrot-and-haloumi-fritters\/","title":{"rendered":"Carrot and Haloumi Fritters"},"content":{"rendered":"<p><a href=\"https:\/\/mjmezza.com.au\/wp-content\/uploads\/2021\/12\/Monjay-Mezza-CarrotHaloumiFritters-1-scaled.jpg\"><img decoding=\"async\" class=\"alignnone size-full wp-image-2859\" src=\"https:\/\/mjmezza.com.au\/wp-content\/uploads\/2021\/12\/Monjay-Mezza-CarrotHaloumiFritters-1-scaled.jpg\" alt=\"\" width=\"2560\" height=\"1311\" srcset=\"https:\/\/mjmezza.com.au\/wp-content\/uploads\/2021\/12\/Monjay-Mezza-CarrotHaloumiFritters-1-scaled.jpg 2560w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2021\/12\/Monjay-Mezza-CarrotHaloumiFritters-1-300x154.jpg 300w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2021\/12\/Monjay-Mezza-CarrotHaloumiFritters-1-1024x525.jpg 1024w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2021\/12\/Monjay-Mezza-CarrotHaloumiFritters-1-768x393.jpg 768w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2021\/12\/Monjay-Mezza-CarrotHaloumiFritters-1-1536x787.jpg 1536w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2021\/12\/Monjay-Mezza-CarrotHaloumiFritters-1-2048x1049.jpg 2048w, https:\/\/mjmezza.com.au\/wp-content\/uploads\/2021\/12\/Monjay-Mezza-CarrotHaloumiFritters-1-100x50.jpg 100w\" sizes=\"(max-width: 2560px) 100vw, 2560px\" \/><\/a><\/p>\n<div class=\"quick-links\">\n<ul class=\"inline\">\n<li style=\"font-weight: 600;\"><i class=\"fa fa-users\" aria-hidden=\"true\"><\/i> Quantity: around 15<\/li>\n<li style=\"float: right; font-weight: 600;\"><i class=\"fa fa-clock-o\" aria-hidden=\"true\"><\/i> COOK TIME: 15-20 mins<\/li>\n<\/ul>\n<\/div>\n<p>Like most iconic foods, halloumi\u2019s 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.<\/p>\n<p>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.<\/p>\n<p>Today, it\u2019s 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\u2019ve elected to pair it with crispy carrot fritters.<\/p>\n<p>A word on frying fritters. Don\u2019t 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\u2019ve flipped your fritters, then you can press them down with the back of a spatula.<\/p>\n<div class=\"cooked-recipe-ingredients\">\n<p>&nbsp;<\/p>\n<h3 class=\"cooked-single-ingredient cooked-heading\" style=\"text-transform: capitalize;\">Ingredients<\/h3>\n<ul>\n<li>3 large carrots<\/li>\n<li>1 garlic clove, crushed<\/li>\n<li>3 spring onions, sliced<\/li>\n<li>200g Monjay&#8217;s <a href=\"https:\/\/mjmezza.com.au\/cheese\/grilled-haloumi\/\">Grilled Haloumi, cubed<\/a><\/li>\n<li>1 shallot, finely chopped<\/li>\n<li>An egg<\/li>\n<li>\u00bc cup dill, chopped<\/li>\n<li>1 tsp cumin seeds<\/li>\n<li>A pinch of chilli flakes<\/li>\n<li>2 tbsp plain flour<\/li>\n<\/ul>\n<\/div>\n<h2><\/h2>\n<p>&nbsp;<\/p>\n<div class=\"cooked-recipe-ingredients\">\n<h2 style=\"text-transform: capitalize;\">Method<\/h2>\n<\/div>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-direction cooked-direction-has-number\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Grate the carrot and drain on paper towel.<\/p>\n<p>In a large bowl, combine all the ingredients, minus the haloumi, with \u00bd 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.<\/p>\n<p>When you\u2019re happy with the texture, stir through the cubes of haloumi.<\/p>\n<p>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.<\/p>\n<p>Serve warm or cold. Yoghurt laced with preserved lemon is a welcome accompaniment.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Like most iconic foods, halloumi\u2019s 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. <\/p>\n","protected":false},"featured_media":2859,"template":"","recipes-category":[53],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Carrot and Haloumi Fritters - Monjay Mezza<\/title>\n<meta name=\"description\" content=\"Monjay&#039;s Haloumi | Like most iconic foods, halloumi\u2019s origins are shrouded in mystery. 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