Carrot and halloumi fritters with coriander dip

• egg↗1

  beaten

• plain flour↗60g g
• onion↗1

  coarsely grated

• carrot↗4

  coarsely grated

• halloumi↗250g g

  coarsely grated

• ginger↗thumb-sized piece of

  peeled and finely grated

• red chili↗1

  finely chopped

• ground coriander↗2 tsp tsp
• coriandersmall bunch of

  finely chopped

• vegetable oil↗

  for frying

• Greek yogurt↗200g g
• butter↗4 tbsp tbsp

  or ghee

• smoked paprika↗½ tsp tsp
• chili powder↗pinch of
• coriander seeds↗½ tbsp tbsp

  ground

Step-by-step instructions

1. 1

   Whisk the egg and flour in a large bowl until a thick, lump‑free mixture forms, then gently fold in the onion, carrot, halloumi, ginger, chili, ground coriander, half of the fresh coriander and enough seasoning. The batter should be fairly thick – if the mixture does not coat the vegetables, add another tablespoon of flour or a small splash of milk.

2. 2

   Pour no more than a third of the pot’s volume with vegetable oil and heat it to 180 °C, or until a bread cube sizzles when dropped into the oil and browns in about 30 seconds.

3. 3

   Shape the mixture into small balls using your hands or two small spoons. Fry the fritters in batches of five‑six, turning them in the oil every few minutes, for a total of 5‑6 minutes, or until they are crisp and golden‑brown. Drain excess oil on paper towels and serve hot, or let cool and reheat before serving. Store in an airtight container in the fridge for up to three days or in the freezer for up to three months. To reheat, preheat the oven to 220 °C/200 °C with convection/gas 7, spread on a tray and bake for 5‑10 minutes until crisp and warmed through.

4. 4

   For the sauce, combine the yogurt, most of the remaining fresh coriander and a little seasoning. Melt the butter or ghee in a small pan, then add smoked paprika, chili powder and coriander seeds. Sauté for 1 minute, then stir the mixture into the yogurt. Garnish with the remaining coriander and serve alongside the fritters for dipping.