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4 from 1 vote

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
Course: Light lunch
Servings: 8 fritters
Author: Becca Heyes


  • 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.
  • Serve warm.