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Potato halloumi fritters

Crispy, creamy, beautifully seasoned potato cheese fritters, packed with halloumi, garlic, green chilli and lime. Zingy coriander pesto to dip.
Servings: 24 balls


potato halloumi fritters

  • 4 baking potatoes
  • 1-2 packets halloumi (depends on how cheesy you like things!)
  • 1 lime juice only
  • 4 cloves garlic
  • 2 heaped tbsp cornflour
  • 3 heaped tsp garam masala
  • 6 heaped tbsp semolina or fine polenta/cornmeal
  • 1 litre frying oil

coriander pesto

  • 1 lime juice only
  • 2 cloves garlic crushed
  • 50 g peanuts
  • 100 g fresh coriander, leaves and stalks
  • 6-8 tbsp olive oil


for the fritters

  • Put the baking potatoes in a large pan (no need to peel) and cover with cold water. Bring to the boil over medium-high heat, then simmer until just tender – a knife should slide in without significant resistance. Set aside to cool.
  • Grate the potato on the large holes and transfer to a large mixing bowl. I just chop up any skins that don't get grated and add to the mix – there's lots of nutrition in those skins and it doesn't affect the final texture. Grate the halloumi and add to the potato.
  • While the potatoes are cooking, juice the lime into a small bowl and crush the garlic into the juice. Set aside for 20 minutes.
  • Add the garlic and lime to the potato mix and sprinkle over the cornflour and garam masala. Season with 1 tsp flaky sea salt (1/2 tsp fine salt) and lots of freshly ground black pepper. Stir everything together (a large fork is useful).
  • Take a bit of potato mix into your hands and gently roll into an even ball. Don't roll too vigorously, as this will cause the ball to fall apart. Repeat with the rest of the balls. Sprinkle the balls with semolina and gently roll to coat each ball.
  • Preheat the oven to 100℃ to keep the fritters warm as you fry them in batches. Cover a baking tray with a few layers of kitchen roll ready for the cooked fritters. Heat the frying oil in a large pan over high heat to 180℃. Carefully add 5-6 balls to the oil (watch for splashing oil!) and fry, turning occasionally, until well browned and crispy. Drain on paper towels and keep warm in the oven while you fry the rest of the fritters.
  • Serve immediately with coriander pesto for dipping.

for the pesto

  • Juice the lime into a small dish and add the crushed garlic, set aside for 20 minutes.
  • Add the peanuts to the food processor and pulse until finely chopped. Add the coriander, garlic and lime juice and blend until well broken down. With the blender running, drizzle in enough oil to make a pesto.


These fritters reheat pretty successfully – just arrange on a baking tray in a single layer and bake at 180℃ until hot through.