Food Recipes
Halloumi Balls with Yoghurt Dip
[featured-images]Looking for a delicious and easy-to-make appetizer? Look no further than these Halloumi Balls with a flavourful Yoghurt Dip! They’re made with simple ingredients and are perfect for any occasion.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Halloumi Balls with Yoghurt Dip
Ingredients
- 300 g Pissourkotiko Traditional Goat and Sheep Halloumi , Charalambides Christis, grated coarsely
- 2 Carrots , peeled and grated coarsely
- 2 Courgettes , halved and inside core seeds removed, grated coarsely
- 6 Spring Onions , white and green parts, halved and thinly sliced
- 3 Eggs , whisked
- ½ Lemon Juice and Zest
- 150 g All-Purpose Flour
- 1 tsp Sweet Chili Flakes
- 1 cup Fresh Coriander , leaves picked and finely chopped
- 1 tbsp Dry Coriander , ground
- 1 tbsp Sumac
- Vegetable Oil , like Rapeseed (Corn Oil will also do)
- ½ tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
For the Yoghurt Dip
- 100 g Straggato Authentic Yoghurt , Charalambides-Christis
- 1 tbsp Olive Oil
- 15 ml Lemon Juice
- ½ Lemon Zest
- 1 tsp Dry Coriander , ground
- 1 tsp Sumac
- ½ tsp Chili Flakes
- Few Coriander Leaves
- Hot Sauce , for drizzling
Instructions
- Start with the dip by mixing all the ingredients along with the remaining fresh coriander that was used in the ball’s mixture. Keep aside refrigerated. Just before serving add few coriander leaves on top and drizzle with the hot sauce.
- Add the eggs in a large bowl. Add in the lemon zest and juice, dry coriander, chili flakes and sumac and mix thoroughly. Add the flour and mix it through.
- Fold in the halloumi along with the carrots, courgettes and spring onions, as well as half the chopped coriander leaves. Season with the salt and pepper and mix gently. The mixture should be stiff and if the batter isn’t coating the vegetables then add some flour or some milk.
- Use a large pot or high wall frying pan and pour the oil, no more than a third full. Place on high heat and insert a thermometer aiming for 180°C. If you don’t have a thermometer, you can test the oil temperature by adding a small piece of bread to the oil. If the bread browns in about 30”, the oil is ready.
- Form the mixture into bite-sized balls using your hands and fry in batches of eight, turning in the oil every now and then for about 5’, and until crispy and golden brown. Remove from the pot into a plate lined with kitchen paper to absorb the excess oil. Keep warm under foil or in a low oven and repeat for the rest of the mixture.
- Take a serving plate and add in it the halloumi balls along with some fresh coriander leaves and serve along with yoghurt dip for dunking.
Video
We start with the dip by adding the yoghurt in the serving bowl, along with
the oil,
lemon juice,
lemon zest
chili flakes, coriander and sumac,
fresh coriander,
we mix and we keep aside.
Add the eggs in a large bowl,
along with the lemon zest,
lemon juice,
dry coriander,
chili flakes
and sumac
and mix thoroughly.
Add the flour and
mix it through.
Grate the halloumi and
add it to the eggs mixture.
Grate the carrots and
add to the eggs mixture.
Grate the courgettes and
add it to the eggs mixture.
Slice the spring onions and
add it to the eggs mixture.
Then add the coriander
and season with the salt and pepper.
Mix gently.
Form the mixture into bite-sized balls and
fry in batches of eight,
turning in the oil every now and then.
When crispy and golden brown, remove from the pot into a plate lined with kitchen paper and repeat for the remaining mixture.
Add them to a serving dish,
and drizzle the yoghurt dip with the hot sauce.
Finally add some fresh coriander leaves and serve.
