Now an established classic in my lunch time repertoire, these delicious gluten free sweet potato and halloumi fritters hit the spot every time. They combine succulent sweet potato with salty halloumi and it is a match made in heaven.
For extra flavour, I include a little smoked paprika, some spring onion, then eggs, milk and flour for binding. These have been tried and tested by lots of you now and I have had some lovely feedback, with many of you making them regularly.
Make yourself a little lunchtime stack, top with a dollop of creme fraiche or maybe a poached egg, some slices of avocado…whatever you fancy! They are also lovely as a fancy side dish with steak or other meats.
How Many People Does This Recipe Serve?
The recipe below makes 6 large fritters or 8 medium-sized ones, so will serve 2 people. If you want to make this dish for one, simply halve the quanties (use 1 large egg, as obviously 1.5 medium eggs is hard to do!).
Or make the full recipe if you want to have some leftovers to heat up another day. I used to take these into lunch sometimes with some salad. They are lovely both hot or cold.
What is Halloumi?
Halloumi is a hard cheese that is widely available in UK supermarkets. For those of you in US it may be harder to find, but feel free to sub in a different hard cheese if you want.
These fritters would also taste lovely with crumbled feta, if you want to try a variation.
Sweet Potato & Halloumi Fritters Recipe
Time for the recipe!
- 300g sweet potatoes
- 1 block halloumi cheese (approx 220g)
- 3 medium eggs
- 3 spring onions
- 100g plain gluten free flour
- 50 ml milk
- 1 tsp smoked paprika
- Freshly ground black pepper
- Grate the potatoes and halloumi into a large bowl. Finely slice the spring onions and add them to the bowl.
- Crack the eggs into the bowl and stir them through the grated mixture. Then in goes the flour, paprika and black pepper. Finally add the milk and give the ingredients a big old stir.
- Shape into patties with your hands and then cook the gluten free sweet potato fritters over a low-medium heat for 10 minutes. Then flip and cook for a further 5 minutes on the other side. the low, slow cooking caramelises the sweet potato and brings out some amazing flavours.
- Slide the fritters out of the pan, stack em up and serve with your choice of toppings.
If you liked this recipe why not try one of my other gluten free meal ideas. Click on the “recipe” tab at the top of the this page for the full selection, or try one of these good’uns:
Enjoy! Laura x