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Halloumi fritters with pasta salad


Serves: 4
timePrep time: 30 mins
timeTotal time:
Halloumi fritters with pasta salad
Recipe photograph by Mike English

Halloumi fritters with pasta salad

Our thrifty halloumi fritters are served with an orzo pasta salad

Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
534Kcal
Fat
25gr
Saturates
9gr
Carbs
51gr
Sugars
6gr
Fibre
5gr
Protein
23gr
Salt
1.8gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 2 large courgettes (about 400g)
  • 150g dried orzo, or other small pasta
  • 75g self-raising flour
  • ½ tsp fine sea salt
  • 4 spring onions, sliced
  • 3 tbsp tinned sweetcorn
  • 150g vegetarian halloumi (cut into 1cm cubes)
  • a large pinch of chilli flakes
  • ½ x 30g pack fresh basil, leaves only, torn
  • 2 lemons
  • 2 large eggs, beaten
  • 2 tbsp olive oil, for frying, plus a little extra for the salad
  • 150g cherry tomatoes, quartered
  • 25g pumpkin seeds, toasted (optional)

Step by step

Get ahead
Make the fritters up to a day ahead, cool completely, then chill. Reheat in a hot oven for 8-10 minutes until piping hot
  1. Coarsely grate the courgettes, place in a colander in the sink and squeeze out as much liquid as possible. Set aside to drain further.
  2. Cook the orzo pasta according to pack instructions.
  3. Meanwhile, put the flour in a bowl and season with black pepper and the salt. Stir in the spring onions, sweetcorn, halloumi, chilli, half the basil and the zest of 1 lemon, followed by the beaten eggs, and mix until you have a thick batter. Finally, fold in the courgette to coat.
  4. Preheat the oven to 120°C, fan 100°C, gas 1⁄2. Heat 1 tablespoon of oil in a large nonstick frying pan and, once hot, add several separate heaped spoonfuls of the courgette mixture. Space them well apart and lightly spread out with the back of the spoon. Fry in batches over a medium heat for 2-3 minutes on each side, until golden, adding a little more oil as needed. Transfer to a baking tray lined with baking paper and keep them warm in the oven while you cook the rest.
  5. Drain the orzo and mix with the zest and juice of the second lemon. Add the remaining basil, tomatoes and a splash of olive oil; check the seasoning. Serve the fritters with the orzo salad, sprinkled with toasted pumpkin seeds, if using, and lemon wedges to squeeze over. The fritters are also delicious served with a spicy tomato chutney, or a drizzle of hot sauce.

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