I’m a little bit obsessed with fritters at the moment. Actually a lot. Once I newly discover, or remember I like something I will obsess over it, making a myriad of variations until the theme is completely exhausted, I’m afraid I’m not quite there yet… Fritters have the advantage of being that perilous combination of almost seeming virtuous, whilst still being quite naughty; a great way of pimping and imbibing vegetables, there’s however no denying they’re fried, and best served in brunchy style coalitions.
As the evenings are drawing in I chose warming ingredients erring towards the Autumnal, I’m not usually a huge fan of orange, but the zest here really lifts and brings the flavours together.
Makes about 6.
250g cooked beetroot grated – use a tea towel to squeeze out any excess liquid
100g halloumi grated
1 large egg beaten
45g plain flour
seasoning
orange zest, a tablespoon
nigella (black onion) seeds, a smattering
greek yoghurt
freshly grated ginger
Combine all ingredients except for the yoghurt and ginger. Heat oil in a frying pan, add golf ball sized balls to the pan and flatten with a spatula then leave to cook for about 3 minutes on each side. Drain on some kitchen towel before serving with the yoghurt.
For the dip, just grate a thumb sized nob of ginger into yoghurt and mix well.
