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 servings

45 minutes prep time

Make the Yogurt:

1 clove of garlic

1/4 teaspoon salt

1 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, grated

1/4 cup finely chopped fresh dill leaves

2 or 3 finely chopped green onions

2/3 cup chick pea flour

2 teaspoons cumin seeds

2 teaspoons coriander seeds

1/2 teaspoon salt

freshly ground black pepper to taste

1/4 to 1 teaspoon ground Aleppo pepper (to taste)

2 large eggs

250 grams halloumi cheese

about 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 or chop 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.