Spicy bean and halloumi fritters
Spicy bean and halloumi fritters - TexMex-inspired vegetarian fritters with pockets of gooey halloumi cheese!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 8 fritters
- 5 tbsp (heaped) self-raising flour
- 2 eggs
- 75 ml (~ 1/4 cup) milk
- 225 g halloumi cheese, cut into 1cm dice (~ 1 1/2 cups when diced)
- 170 g (~ 2/3 cup) tinned kidney beans
- 150 g (~ 3/4 cup) tinned sweetcorn
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne chilli pepper
- 1/4 tsp ground cumin
- Black pepper
- Oil for frying
Add the self-raising flour to a large mixing bowl, and create a well in the middle. Add the eggs, and gradually mix to combine - using a small whisk or fork is best to help prevent lumps. Add the milk, and mix until smooth.
Add the diced halloumi, kidney beans, sweetcorn, spices, and a good pinch of black pepper, and mix to combine.
Heat about 1tbsp of oil in a non-stick frying pan, and add a couple of spoonfuls of the batter (around 1/8 of the mixture). Cook for a few minutes over a medium heat, then use a spatula to flip the fritter over. Cook until both sides are golden brown and the fritter is fairly firm.
Remove the cooked fritter from the pan, and place on a plate lined with kitchen paper. Cook the remaining fritters - you may need to add a little more oil to the pan between every few fritters.