These halloumi fritters with broadbeans, peas and mint are seriously addictive and can be on your table in under an hour.
We've diced salty halloumi into cubes and mixed them through a batter of in-season broadbeans, peas, spring onions, Parmesan and mint for a flavoursome and vibrant meal. Finish with the tarragon crème fraiche for a mildly refreshing aniseed flavour hit.
Looking for more halloumi recipes? We've compiled our best ever recipes so you can get all the inspo you need when you're stuck for ideas. Plus, we've also scoured the high street for the best halloumi you can buy.
Feel free to half the recipe if the quantity is too much, otherwise enjoy leftovers for lunch the next day!
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Yields:
18
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Cal/Serv:
310
Ingredients
125 g fresh or frozen peas
175 g fresh or frozen broad beans
2 large eggs
75 g plain flour
1 tsp. baking powder
1/4 tsp salt
25 g Parmesan, finely grated
6 spring onions, white part only, finely sliced
100 g halloumi, cut into 1cm (1/2in) dice
2 Tbsp. mint leaves, finely chopped
2 Tbsp. vegetable oil
for the tarragon crème fraÎche
150 ml crème fraîche
1 small garlic clove, crushed
1 heaped tbsp fresh tarragon, chopped
finely grated zest of 1/2 lemon and lemon juice, to taste
Directions
Step 1
Make the tarragon crème fraîche: in a bowl, mix the crème fraîche, garlic, tarragon and lemon zest and juice. Season to taste, then cover and chill until ready to serve.
Step 2
Put the peas and broad beans into separate pans, cover each with boiling water. Bring to the boil, then immediately drain and refresh in cold water. Squeeze the green broad beans out of their tough outer skins. In a food processor, whiz half of the peas and broad beans with the eggs, flour, baking powder and salt until smooth. Transfer to a bowl and fold in remaining peas and broad beans, Parmesan, spring onions, halloumi and mint. Season with black pepper.
Step 3
Heat the vegetable oil in a large, non-stick frying pan. You will need to cook the fritters in batches. When the oil is hot, for each fritter, add 1 heaped tbsp of the mixture to the pan, fry over a medium-high heat for about 2min on each side, until lightly golden. Transfer to a baking tray lined with kitchen paper to absorb any excess oil.
Step 4
Serve 3 fritters per person with the crème fraîche, rocket and lemon wedges.
GET AHEAD
Make the fritters up to a few hours ahead and reheat in a preheated oven at 200°C (180°C fan) mark 6 for 5min, or a couple of min longer if reheating from chilled.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
