Herb, spinach, halloumi, walnut and barberry fritters

Name: Herb, spinach, halloumi, walnut and barberry fritters
Cook time: 1 h
Yield: 16 fritters
Cuisine: Contemporary
Ingredients: 50g chickpea (besan/gram)flour; 80g potato starch; 1 tbsp nigella seeds; 2 tsp ground cumin; 2 tsp cumin seeds; 1 tsp baking powder; 1 tbsp salt flakes; 50ml extra virgin olive oil; 5 tbsp finely sliced coriander, including fine stems; 3 tbsp chopped dill; 3 tbsp finely sliced flat-leafparsley, plus a little extrato serve; 3 tbsp coarsely sliced basil, plus a little extra; 3 tbsp finely chopped chives,plus a little extra; 100g spinach, finely shredded; 150g halloumi, coarsely grated; 100g toasted walnuts, roughlychopped, plus extra to garnish; 25g dried barberries (simmerfor 1 minute in vinegar tocover, then set aside), plusextra to garnish; oil for shallow frying; Greek yoghurt, to serve

Karen Martini

September 22, 2023

Herb, spinach, halloumi, walnut and barberry fritters.William Meppem

easyTime:30 mins - 1 hourMakes:16 fritters

These herby fritters – which are egg- and gluten-free (just check the baking powder) – are so nourishing and satisfying and perfect for a fancy breakfast or laid-back brunch. The walnuts and barberries add a nice textural element, while the halloumi lends a gentle salty bite. Serve simply with thick yoghurt or add a drizzle of pomegranate molasses or chilli sauce, scattering over some reserved herbs.

Ingredients

50g chickpea (besan/gram)
flour
80g potato starch
1 tbsp nigella seeds
2 tsp ground cumin
2 tsp cumin seeds
1 tsp baking powder
1 tbsp salt flakes
50ml extra virgin olive oil
5 tbsp finely sliced coriander, including fine stems
3 tbsp chopped dill
3 tbsp finely sliced flat-leaf
parsley, plus a little extra
to serve
3 tbsp coarsely sliced basil, plus a little extra
3 tbsp finely chopped chives,
plus a little extra
100g spinach, finely shredded
150g halloumi, coarsely grated
100g toasted walnuts, roughly
chopped, plus extra to garnish
25g dried barberries (simmer
for 1 minute in vinegar to
cover, then set aside), plus
extra to garnish
oil for shallow frying
Greek yoghurt, to serve

Method

Step 1
Combine the chickpea flour and potato starch in a large bowl. Add the nigella, ground cumin, cumin seeds, baking powder and salt, then combine.
Step 2
Pour olive oil into a separate bowl, add 280ml water and whisk. Then add to the chickpea flour mixture, whisking to form a batter. Fold in the herbs, spinach and halloumi, then the walnuts and drained barberries (discard the vinegar) and combine, then let stand for 5 minutes to soften.
Step 3
Add about 3cm of oil to a large frypan and heat over a medium–high flame for 3 minutes. Working in batches, spoon the batter into the oil (1½ tablespoons of batter makes one fritter). Cook for 3 minutes on one side, then turn and cook for about 2 minutes on the other side until golden. Drain briefly before serving. Keep fritters warm in a low oven if serving all at once.
Step 4
Stack the fritters on a serving plate, scatter over extra herbs, walnuts and soaked barberries, and serve with yoghurt on the side.