FrixosPersonalChefing
Suitable for vegetarians
December 20, 2023
Watch the recipe HERE.
Prep Time
15
mins
Cook Time
20
mins
Serves
3
Ingredients
- 300g Pissourkotiko Traditional Sheep Halloumi, Charalambides Christis, grated coarsely
- 3 Carrots, medium size, peeled and grated coarsely
- 2 Courgettes, medium size, halved and inside core seeds removed, grated coarsely
- 6 Spring Onions, white and green parts, halved and thinly sliced
- 2 Eggs, whisked
- ½ Lemon Juice and Zest
- 75g All-Purpose Flour
- 1 tsp Sweet Chili Flakes
- 1 cup Fresh Coriander, leaves picked and finely chopped
- 1 tbsp Dry Coriander, ground
- 1 tbsp Sumac
- Vegetable Oil, like Rapeseed (Corn Oil will also do)
- ½ tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
For the Yoghurt Dip
- 100g Straggato Authentic Yoghurt, Charalambides-Christis
- 1 tbsp Olive Oil
- 1 Lemon Juice
- ½ Lemon Zest
- 1 tsp Dry Coriander, ground
- 1 tsp Sumac
- ½ tsp Chili Flakes
- Few Coriander Leaves
- Hot Sauce, for drizzling
Instructions
- Start with the dip by mixing all the ingredients along with the remaining fresh coriander that was used in the ball’s mixture. Keep aside refrigerated. Just before serving add few coriander leaves on top, sprinkle the chili flakes and drizzle with the hot sauce.
- Add the eggs in a large bowl. Add in the lemon zest and juice, dry coriander, chili flakes and sumac and mix thoroughly. Add the flour and mix it through.
- Fold in the halloumi along with the carrots, courgettes and spring onions, as well as half the chopped coriander leaves. Season with the salt and pepper and mix gently. The mixture should be stiff and if the batter isn’t coating the vegetables then add some flour or a drop of milk.
- Use a large pot or high wall frying pan and pour the oil, no more than a third full. Place on high heat and insert a thermometer aiming for 180°C. If you don't have a thermometer, you can test the oil temperature by adding a small piece of bread to the oil. If the bread browns in about 30”, the oil is ready.Form the mixture into bite-sized balls using your hands and fry in batches of eight, turning in the oil every now and then for about 5’, and until crispy and golden brown. Remove from the pot into a plate lined with kitchen paper to absorb the excess oil. Keep warm under foil or in a low oven and repeat for the rest of the mixture.
- Take a serving plate and add in it the halloumi balls along with some fresh coriander leaves and serve along with yoghurt dip for dunking.
