📝 About This Recipe
These vibrant fritters transform the humble carrot into a gourmet masterpiece, offering a delightful contrast between a shatteringly crisp exterior and a tender, spice-infused center. Drawing inspiration from Middle Eastern flavors, the natural sweetness of the carrots is balanced by salty pops of halloumi cheese and the earthy warmth of cumin and coriander. Perfect as a sophisticated appetizer or a light brunch, these golden cakes are a testament to how simple root vegetables can truly shine when treated with culinary care.
🥗 Ingredients
The Fritter Base
- 1 lb Carrots (peeled and coarsely grated)
- 4 oz Halloumi cheese (grated)
- 3 pieces Scallions (finely sliced, white and green parts)
- 1/4 cup Fresh Cilantro (finely chopped)
- 2 cloves Garlic (minced)
The Binder & Spices
- 1/2 cup All-purpose flour (sifted)
- 1/2 teaspoon Baking powder (for lift and lightness)
- 2 Large eggs (lightly beaten)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 1/4 teaspoon Smoked Paprika
- 1/2 teaspoon Kosher salt (adjust based on saltiness of cheese)
- 1/4 teaspoon Black pepper (freshly cracked)
For Frying
- 1/3 cup Grapeseed or Vegetable oil (for shallow frying)
Lemon-Tahini Sauce
- 1/4 cup Tahini (well-stirred)
- 2 tablespoons Greek yogurt (full fat preferred)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Honey
- 2-3 tablespoons Warm water (to thin to desired consistency)
👨🍳 Instructions
-
1
Place the grated carrots in a clean kitchen towel or cheesecloth. Squeeze vigorously over the sink to remove as much moisture as possible; this is the secret to a crispy fritter.
-
2
In a large mixing bowl, combine the dried grated carrots, grated halloumi, sliced scallions, chopped cilantro, and minced garlic.
-
3
In a separate small bowl, whisk together the flour, baking powder, cumin, coriander, smoked paprika, salt, and pepper.
-
4
Sprinkle the dry flour mixture over the carrot mixture and toss with a fork until the vegetables are evenly coated.
-
5
Pour the beaten eggs over the mixture. Use a spatula to fold everything together until a thick, clumpy batter forms. Do not overmix.
-
6
Prepare the sauce by whisking the tahini, yogurt, lemon juice, and honey in a small bowl. Gradually add warm water until it reaches a smooth, pourable consistency. Set aside.
-
7
Place a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add enough oil to generously coat the bottom (about 1/8 inch deep).
-
8
Test the oil by dropping a small piece of batter into the pan; if it sizzles immediately, the oil is ready.
-
9
Scoop about 2-3 tablespoons of batter per fritter into the pan, being careful not to crowd the skillet. Flatten slightly with the back of a spatula.
-
10
Fry for 3-4 minutes on the first side until deeply golden brown and the edges look crisp.
-
11
Carefully flip the fritters and cook for another 2-3 minutes on the second side.
-
12
Transfer the cooked fritters to a wire rack set over a baking sheet. This allows air to circulate and prevents the bottoms from becoming soggy.
-
13
Repeat with the remaining batter, adding more oil to the pan if necessary.
-
14
Serve the fritters immediately while hot, drizzled generously with the lemon-tahini sauce and garnished with extra cilantro.
💡 Chef's Tips
The most common mistake is skipping the carrot-squeezing step; dry carrots equal crispy fritters. If the fritters are browning too fast but remain raw inside, lower your heat slightly to medium. You can substitute halloumi with Feta, but note that Feta won't 'melt-and-crisp' the same way halloumi does. For a gluten-free version, substitute the all-purpose flour with chickpea flour (besan), which adds great nutty flavor. Keep the first batch warm in a 200°F (95°C) oven while you finish frying the rest.
🍽️ Serving Suggestions
Serve alongside a crisp arugula and radish salad with a simple lemon vinaigrette. Pair with a chilled glass of dry Rosé or a zesty Sauvignon Blanc. Top with a poached egg for a decadent vegetarian brunch. Serve as a side dish to roasted lamb or grilled chicken skewers. Include a side of spicy Harissa paste for those who enjoy an extra kick of heat.