Smoked Halloumi and Anchovy Spiced Fritters

Instructions

1. 1

   Preheat your grill to medium-high heat. Slice the halloumi into 1 cm thick pieces.

   ~5 min
2. 2

   Grill the halloumi for 2-3 minutes per side, until golden brown with grill marks. Set aside to cool slightly.

   ~7 min
3. 3

   Once cooled, roughly chop the grilled halloumi and place it in a food processor. Add the anchovy fillets (drained from their oil), dried oregano, and red pepper flakes. Pulse until coarsely chopped and combined, but not a paste.

   ~5 min
4. 4

   In a large bowl, whisk together the all-purpose flour and baking powder.

   ~1 min
5. 5

   In a separate bowl, whisk the egg, milk, lemon juice, and 3 tablespoons of olive oil until well combined.

   ~2 min
6. 6

   Add the halloumi and anchovy mixture to the dry ingredients. Stir in the fresh parsley.

   ~1 min
7. 7

   Pour the wet ingredients into the bowl with the dry ingredients and halloumi mixture. Gently fold everything together until just combined. Do not overmix; a slightly lumpy batter is fine.

   ~2 min
8. 8

   Heat about 2-3 cm of vegetable oil in a frying pan over medium-high heat until it reaches approximately 175°C (350°F).

   ~10 min
9. 9

   Carefully drop spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and puffed up.

   ~8 min
10. 10

    Using a slotted spoon, remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.

    ~1 min
11. 11

    Serve immediately.