Curried halloumi fritters, raita and fried egg recipe

Curried halloumi fritters, raita and fried egg

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Sophie Godwin

Serves 4 | prep 35 mins | total time 35 mins

Add some spice to a weekend brunch with these golden, crisp-edged fritters

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

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.

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