Courgette and Halloumi Fritters
We’ve all got that item in the fridge for emergencies. It’s the item that pretty much never goes off. Theoretically easy to cook and will make an easy dinner. My Mum always has a tub of Elmlea in her fridge that can be whipped out at a moment’s notice and a vat of creamy comforting pasta with plenty of bacon and chopped up vegetables can be made on a quiet cosy Sunday evening. I’ve tried to keep a tub of cream in the fridge for just such emergencies, unfortunately I succumb to the desire for a carbonara far too quickly, so it never hangs around long. Yes, I know you shouldn’t put cream in a carbonara. So instead, we have a block of Halloumi.
Last week my Thursday evening plans got cancelled. By plans – I mean a spin class and by cancelled I mean, none of my NCT mum tum friends were going to go. There was no way I was going to go to my first spin class since 2017 on my own. So I pretended not to notice the spare bikes on the booking page and told myself it was fully booked! This did mean that Jim wasn’t going to have the homemade Lasagne portion in the freezer and that I was going to have to come up with something pretty jolly delicious to make up for it.
It wasn’t actually a total disaster. If you don’t have a spiraliser you can grate the courgettes or use a peeler to make ribbons.
1 tsp fine salt
1 x 250g block of halloumi
2 x eggs
10-15 fresh mint leaves
1 tbsp Ricotta (optional – I had some leftover from a something else)
A pinch of nutmeg
Serve with pan-fried asparagus & tomatoes
- Spiralize (or grate) the courgettes and place in a sieve over a bowl. Sprinkle with the salt and leave weighted down for 20 minutes or so until some of the water has drained out of them – I didn’t do this bit because I couldn’t be bothered and the fritters I made were almost impossible to turn over as there was so much water coming out of the courgettes
- Once this has happened – quickly rinse the salt off courgettes in water and place them on some kitchen towel for a few moments
- Place the courgettes into a bowl and grate in the halloumi
- Finely chop the mint leaves and add to the bowl of courgettes along with the nutmeg, two eggs and ricotta if you’re using it
- Mix it all together so all the ingredients are combined
- Season with black pepper. You shouldn’t need to add any salt as the halloumi is quite salty already
- Heat up the oven to 100 degrees and prepare an ovenproof dish with a layer of tin foil or greaseproof paper for the fritters
- Over a medium and in a non-stick frying pan, place a dollop about the size of a small muffin in the pan and squish it down a bit, so it resembles a patty
- After a few minutes using a fish slice turn the fritter over. Don’t be tempted to turn it too soon otherwise it’ll all apart like this lovely specimen
- Once browned on both sides (it’ll take around 5 minutes on each side) place each done fritter in the oven proof dish and keep warm in the oven
- Once they are all done, keep the pan warm and place the asparagus tips in with about 50ml of water – this helps them cook through instead of just charring on the outside. once the water has evaporated off add the tomatoes and some salt & pepper until the asparagus are cooked through and the tomatoes are beginning to fall apart
- Serve and bask in the reflected delicious carbless dinner you’ve made in about 20 minutes (except the salting bit)