Butternut Squash and Halloumi Fritters

12 fritters
30 min

This latest recipe is some serious lunch inspo for you here. The sweet flesh of the butternut squash pairs so well with the saltiness of the Halloumi. I've added just a kick of spice to these which is lush with the coriander yoghurt on the side, packing in so much flavour. A perfect healthy lunch or a snack in the day, they store really well and can be eaten hot or cold. I also like these stacked up with a poached egg and some Avocado for an amazing brunch!


As always, let me know in the comments if you make them!

Butternut Squash and Halloumi Fritters
Recipe details
  • 12  fritters
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients
For the Fritters
  • 1⁄2 large butternut squash
  • 1⁄2 block of halloumi (around 125g)
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1⁄2 tsp chilli flakes (use more of less depending on your spice tolerance)
  • 1 egg
  • 2 tbsp plain flour
  • Black pepper
For the Coriander Yoghurt
  • 100 g natural yoghurt
  • 1 clove garlic, peeled
  • 1 large handful of coriander
  • 1 tbsp lime juice
Other
  • Oil for frying
  • Coriander and lime wedges for garnish (optional)
Instructions

Start by peeling the butternut squash and grating into a large bowl. Be careful of your fingers, this bit can bit a bit tricky
Next, grate in the halloumi and add the spices, egg and flour and a good grinding of black pepper. Mix it all up to combine.
Heat a small amount of oil in a frying pan on a moderate heat. Take a heaped dessert spoon of the mixture and add to the pan, squashing it down flat with a spatula. Repeat until the pan is full, you should be able to fit four or five in there, depending the size of your pan.
Fry until golden on one side. Try not to move them too much until you're confident one side has crisped up, then flip over and repeat on the other side. Once golden all over, remove from the pan and keep somewhere warm, before repeating with the rest of the mixture
Meanwhile, make the coriander yoghurt. Combine all the ingredients, coriander stalks and all in a small blender, and whiz it up until you have a vivid green paste. Add a good pinch of salt, mix again and check you are happy with the consistency. If it's particularly thick yoghurt, you may need to add a splash of water. Serve up in a small bowl alongside the fritters.
@cheese.and.han | Hannah
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