Eleanor Ozich's Haloumi, Spinach and Dill Fritters with Greek Yoghurt Recipe

Try this tasty recipe for haloumi fritters, packed with spinach and dill, and served with greek yoghurt

Eleanor Ozich's haloumi, spinach and dill fritters with greek yoghurt. Picture / Eleanor Ozich

Makes 8-10 fritters

Tuck into these crisp haloumi fritters packed with spinach, fresh dill and mint. I enjoy them as a virtuous breakfast, though they're equally good as a quick and easy weeknight dinner. Ground almonds take the place of flour in this recipe, and add a somewhat pleasing texture. Serve with thick, creamy yoghurt and a sprinkling of dukkah.

4 free range eggs
225g haloumi, grated
2 large handfuls baby spinach, finely chopped
A handful of fresh dill, finely chopped
A handful of fresh mint, finely chopped
½ cup ground almonds
½ tsp ground pepper
Coconut oil for frying

To serve: Fresh salad
Natural greek yoghurt
Dukkah for sprinkling
A wedge or two of lime

1. Combine the eggs, haloumi, spinach, dill, mint, ground almonds and pepper in a bowl, and mix to combine.

2. Heat oil in a frypan over medium heat. In batches, add a heaped spoonful of the batter in to the pan for each fritter, and cook for 2 minutes on each side, or until golden. Repeat with remaining batter.

3. Serve the fritters warm with salad, a spoonful of greek yoghurt, a sprinkle of dukkah and a wedge or two of lime.


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