Halloumokeftes with Peas & Courgettes
Servings: 6 People
Ingredients
- 1 Halloumi , about 225g, grated, Pissourkotiko Traditional Goat Halloumi Charalambides Christis,
- 175ml Fresh Milk Full Fat , 3% Fat, Charalambides Christis
- 400g Peas , Barba Stathis, thawed
- 400g Courgettes , grated and excess moisture squeezed out
- 3 Eggs
- 200g A-P Flour
- 3 Scallions , mostly green parts, chopped
- ½ cup fresh Mint , chopped
- 1 Lemon , zested and optionally juiced
- 70-100ml Rapeseed Oil , Canola, or other light cooking oil
- Red Pepper Sauce , press here for recipe.
Instructions
- Place in a large glass bowl the milk along with the eggs and start whisking. Slowly add in the flour while whisking until well combined.
- Next add to the milk mixture the Halloumi, peas and courgettes, the scallions, mint and lemon zest and season with the salt and pepper. Stir well to combine.
- To make the halloumokeftedes in batches take a large frying pan and place on medium heat. When hot add some of the oil, allow to heat up and use a large spoon to get spoonful of the mixture and place in the pan, about 5 at a time.
- Cook them until golden brown which is about 3’ per side and repeat the process for the remaining mixture.
- Serve next to the pepper sauce for dipping and keep some lemon juice on the side for extra acidity if someone wants to.