Recipes › Broad Beans › Broad Bean and Halloumi Fritters with Yoghurt and Chilli
Broad Bean and Halloumi Fritters with Yoghurt and Chilli
These chunky fritters are packed with double-podded broad beans and salty halloumi, golden on the outside and yielding within. They come together quickly in one bowl and cook in under ten minutes, making them a brilliant weeknight supper or lazy weekend brunch. Serve with a spoonful of cool yoghurt and a drizzle of chilli oil and you have something genuinely special.
Broad Beans is usually ready June to August. More broad beans recipes, or see what to sow this month where you are.
Ingredients
- 500 g broad beans, podded weight, double-podded
- 225 g halloumi, coarsely grated
- 80 self-raising flour
- 2 eggs, beaten
- 4 spring onions, finely sliced
- 15 g fresh mint leaves, roughly chopped
- 1 lemon, zest only
- ½ tsp black pepper, freshly ground
- 3 tbsp olive oil
- 200 full-fat Greek yoghurt
- 2 tbsp chilli oilor use a pinch of dried chilli flakes in regular olive oil
Contains: cereals gluten, eggs, milk, sulphites.
Method
- Bring a small pan of water to the boil. Add the double-podded broad beans and cook for 2 minutes, then drain and refresh under cold water. Pat dry with a clean tea towel.About 5 min
- Tip roughly two-thirds of the broad beans into a large bowl and crush lightly with a fork — you want a rough paste with some whole beans still visible, not a smooth mash. Add the remaining whole beans.About 2 min
- Add the grated halloumi, flour, beaten eggs, spring onions, mint and lemon zest to the bowl. Season generously with black pepper — halloumi is salty enough that you won't need extra salt. Mix until everything is well combined. The mixture should be thick enough to hold a shape when spooned; if it feels very wet, add a tablespoon more flour.About 3 min
- Heat 1.5 tablespoons of olive oil in a large non-stick frying pan over a medium-high heat. Working in two batches, drop spoonfuls of the mixture into the pan — about 2 heaped tablespoons per fritter — and press gently to flatten to roughly 1.5cm thick. Cook for 3 minutes per side until deep golden and set through. Transfer to a plate lined with kitchen paper and keep warm while you cook the second batch with the remaining oil.About 12 min
- Spoon the Greek yoghurt onto a large serving plate or individual plates. Arrange the fritters on top, drizzle over the chilli oil and serve immediately.
Tips
- Double-podding is non-negotiable here — the grey outer skin turns the fritters bitter and oddly textured. Once you get into a rhythm it only takes about 5 minutes for this quantity.
- Don't crowd the pan. If the fritters touch each other they steam rather than fry and you lose that golden crust.
- The mixture can be made up to 2 hours ahead and kept covered in the fridge — it actually holds together better when chilled.
Ring the changes
- Swap the halloumi for 200g of crumbled feta for a slightly softer, saltier fritter.
- For a dairy-free version, use 200g of well-drained firm tofu in place of halloumi and serve with a dairy-free yoghurt alternative.
Keeping it
Fritters keep in the fridge for up to 2 days. Reheat in a dry frying pan over a medium heat for 2 minutes per side to restore the crust. Not suitable for freezing once cooked.
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