Latest news with #fritters
The Guardian
a day ago
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for halloumi, courgette and chickpea fritters
Fritters are perfect for a crowd, because you can make them ahead and warm them through just before serving as a bite-sized snack. If the words 'halloumi fritters' have your friends and family zooming towards a tray as quickly as mine, you might even want to double up on the quantities below. Unsurprisingly, these are also my children's preferred way to eat courgettes. Prep 20 min Cook 20 min Makes 25+ 200g courgettes, trimmed and coarsely gratedSalt 200g halloumi, coarsely grated200g drained chickpeas (jarred, ideally), mashed with a fork40g plain flour 1 egg 4-5 tbsp olive oil 50g mayonnaise 50g greek yoghurt Juice of ½ lemon 10g chopped dill Put the grated courgette in a sieve with a pinch of salt, mix, then leave to sit for 10 minutes while you prep the other ingredients. Tip the courgette into a tea towel or kitchen roll, then squeeze it out to expel all the excess water. In a large bowl, mix the courgette with the halloumi and mashed chickpeas until well incorporated, then stir in the flour and egg to make a thick batter. Put a tablespoon of the oil in a large, nonstick frying pan on a medium heat, then, working in batches, scoop scant tablespoons of the fritter mixture into the hot oil, using a second tablespoon to nudge and shape them into neat rounds. Fry the fritters on a medium heat for two to three minutes on each side, until golden brown and cooked through, then transfer to a tray lined with kitchen paper to drain. Repeat until you've used up all the batter (with my largest frying pan, this usually takes four batches). While the fritters are frying, mix the mayonnaise, yoghurt, lemon juice and dill in a small bowl and set aside. If you're not eating the fritters straight away, leave to cool, then cover and refrigerate, along with the dip, until needed. Warm through in a 180C (160C fan)/350F/gas 4 for five minutes, then arrange on a platter and serve with the dip in a nice bowl in the middle.
The Guardian
2 days ago
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for halloumi, courgette and chickpea fritters
Fritters are perfect for a crowd, because you can make them ahead and warm them through just before serving as a bite-sized snack. If the words 'halloumi fritters' have your friends and family zooming towards a tray as quickly as mine, you might even want to double up on the quantities below. Unsurprisingly, these are also my children's preferred way to eat courgettes. Prep 20 min Cook 20 min Makes 25+ 200g courgettes, trimmed and coarsely gratedSalt 200g halloumi, coarsely grated200g drained chickpeas (jarred, ideally), mashed with a fork40g plain flour 1 egg 4-5 tbsp olive oil 50g mayonnaise 50g greek yoghurt Juice of ½ lemon 10g chopped dill Put the grated courgette in a sieve with a pinch of salt, mix, then leave to sit for 10 minutes while you prep the other ingredients. Tip the courgette into a tea towel or kitchen roll, then squeeze it out to expel all the excess water. In a large bowl, mix the courgette with the halloumi and mashed chickpeas until well incorporated, then stir in the flour and egg to make a thick batter. Put a tablespoon of the oil in a large, nonstick frying pan on a medium heat, then, working in batches, scoop scant tablespoons of the fritter mixture into the hot oil, using a second tablespoon to nudge and shape them into neat rounds. Fry the fritters on a medium heat for two to three minutes on each side, until golden brown and cooked through, then transfer to a tray lined with kitchen paper to drain. Repeat until you've used up all the batter (with my largest frying pan, this usually takes four batches). While the fritters are frying, mix the mayonnaise, yoghurt, lemon juice and dill in a small bowl and set aside. If you're not eating the fritters straight away, leave to cool, then cover and refrigerate, along with the dip, until needed. Warm through in a 180C (160C fan)/350F/gas 4 for five minutes, then arrange on a platter and serve with the dip in a nice bowl in the middle.
News.com.au
21-06-2025
- General
- News.com.au
How to make apple fritters in the air fryer
I never understood the craze of the air fryer. I know, shocking. I saw all the incredible recipes that required air fryers but knew I could pretty much achieve the same results in my trusty oven. Then one day, I was at my parents house for lunch when my mum pulled out a fresh batch of apple fritters from the air fryer. Boy, did they look and smell amazing. 10/10! I became a convert instantly and purchased an air fryer soon after. Quite honestly, it's been a game changer for how I cook. While the oven still does have a place in my heart, everyone who's drunk the air fryer kool aid knows just how versatile it is for cooking just about anything. Air fryers: the ultimate baker's tool I know many people (busy parents, in particular) love their air fryers for how quickly they can cook kid-friendly dinners. But for me, it's the perfect appliance for cheat baking. I never find enough time in the day to achieve everything I want, let alone bake sweet treats, but I feel like I can do it all now. There's no need to turn on the oven, especially when you're baking a small amount or only need it on for 10 minutes. Plus, it crisps dishes to perfection thanks to the hot air circulation without the need for excess oil. Basic recipes like scones, muffins and donuts all benefit from a little air fryer action. How to make fritters in the air fryer Now back to these fritters my mum made. The recipe she used was these apple and cinnamon fritters and once I'd bought myself an air fryer, I immediately recreated them at home. I almost had all the ingredients at home – self-raising flour, salt, caster sugar, cinnamon, vanilla extract, eggs, apples and butter. The only things I needed were apple juice and some vanilla custard. Once I had popped to the shops to grab them, it was simply a matter of mixing everything together (minus the butter, a bit of sugar and cinnamon) until the batter was just combined. I used two spoons to help scoop out the batter into the air fryer basket and air-fried on each side for 5 minutes. I cooked them in batches, careful not to overcrowd the basket. Once they were cooked, I brushed them with butter and rolled them in the cinnamon sugar mixture. The best apple fritters recipe The results were crispy on the outside, fluffy and moist on the inside, and delicious all over. It's such an easy treat to make at any time of the day. Plus, it's a great way to use up leftover apples that have sat in the fruit bowl for just a bit too long.
