Potato, Pea and Halloumi FrittersCourse: Greek Recipes, Main Food Recipes
3 large potato’s, grated finely with all the liquid squeezed out
200 grams of frozen peas, defrosted and mashed
1 leek, sliced finely
the rind of one lemon
200 grams of halloumi, grated finely
A handful of the herbs of your choice chopped finely, I used thyme and chives
150 grams of buckwheat flour
4 tablespoons of Psyllium husk
4 eggs, whisked
2 teaspoons of baking powder
Sea salt flakes and pepper
Extra virgin olive oil for deep frying
- Combine all of the ingredients and mix together well.
- Warm up a heavy-bottom pan with olive oil or oil of choice. You want it deep enough to cover the fritters.
- Once it is so hot that it bubbles once you put some of the mixture in, prepare your fritters.
- The technique you are looking for to shape these fritters perfectly is called ‘quenelle’. To do this, scoop up the mixture with a spoon and make it into an oval by running your spoons along each other.
- Plop your quenelles into the pot of oil and make sure to not overcrowd. I cook about 5-6 at a time in my big pot.
- Once they are crispy, pull one out and check that it’s cooked through. If it is take them all out and let them sit on some paper towel to blot some of the oil off.
- Serve with some pesto, yogurt dip, eggs, salad, a lunchbox snack or just eat straight away. This batch made me 24 quenelles so there are plenty for leftovers.