Halloumi Fritters

The halloumi adds a saltiness while the smoked cheese adds the cheesy creaminess we all know and eh, LOVE. 

On the go snack. Picnic companion. Start of a salad, on top of a flatbread. Options are endless for these little chunks of yum. Oh, the perfect savoury hiking companion or sunrise dip dunker.

Tear the halloumi so you’ve little halloumi pillows inside your crunchy fritter coat. Drizzle in honey for a sweet blub that’ll sink into all the crispy nuggets, sea salt, for the saltiness. +. dollop of mayo, because, why not. Oh, the lemon in the mayo for that acidic hit.

Enough for: 4

Takes: 10 minutes

1 small fennel bulb, finely chopped 

50g flour 

1 egg 

50g drumlin smoked cheese, finely grated 

150g halloumi, torn into tiny chunks 

1tsp garam masala 

Couple tablespoons of oil 

To serve: 

100g mayo

Zest + juice of ½ lemon 

2tbsp irish honey + extra to drizzle 

Add all the ingredients for the fritters to a medium sized bowl. Mix well to combine. Don’t forget to season. 

Heat the oil in a frying pan, you want one with some sort of sides on it, not super shallow. I don’t say a quantity here because I want you to have a thin sheet of oil in the base of your pan. 

Using two spoons, make a quenelle style chunk of mix, lets be honest, you know me, doesn’t need to be perfect, if it has some jiggy edges, even better. Drop all 8 of them into the pan, yep, you’ll get 8, or should. Cook for about 5 minutes, turning one golden on each side, until they’re golden and crispy. 

Remove to some sort of vessel lined with kitchen paper, with a slotted spoon. 

Quickly stir the mayo and lemon together, dunk it on a plate + add your fritter chunks. Dizzle with honey, don’t forget some more salt + pepper. Dunk + dive in.