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Delicious Gluten-Free Sweet Potato and Haloumi Fritters with Tzatziki Dip

a staple of sweet potatoes and haloumi fritters

5 from 1 reviews

These delicious sweet potato and haloumi fritters are absolutely perfect for breakfast, lunch, or dinner. Crispy on the ouside and sweet and soft inside -  just the way the perfect fritters have to be. Enjoy!

Ingredients

Scale

Gluten-free fritters:

1 medium-size sweet potato, approx 500g, coarsely grated

200g halloumi, coarsely grated

2 eggs

80g of your favourite gluten-free flour mix

1/2 tsp ground cumin

6-8 tbsp extra virgin olive oil for frying

Tzatziki dip:

1 cup organic Greek yoghurt

1 small Lebanese cucumber or a 1/4 of a long continental cucumber, coarsely grated, juice discarded

2 tbsp of freshly squeezed lemon juice

1/4 dried mint (optional)

Salt and pepper to season

Serving suggestion:

4-5 radishes, finely sliced

A handful of baby spinach washed and drained

Instructions

 

Fitters:

Put the grated sweet potato, halloumi, eggs, flour, and ground cumin in a large mixing bowl and stir to combine.

ingredients for the fritters in a bowl

fritters dough

Heat some olive oil in a frying pan over medium heat. Using a measuring cup or a large tablespoon spoon the mixture into the frying pan and flatten the dough with a spatula.

Fry the fritters for approximately 4 minutes on each side until they are nice and golden.

Take the fritters out of the frying pan and put them on the plate with the kitchen paper towel to remove excess oil. Keep warm.

Repeat with the remaining batter.

For tzatziki:

Grate the cucumber and using your hand or a clean muslin squeeze all the liquid out of it.

Put a cup of yoghurt into a bowl and add grated cucumber and pressed garlic.

Season with salt, pepper, and dried mint, mix, and refrigerate until ready to serve.

Tzatziki will stay fresh in the fridge if stored in an air-tight container or Masson jar for up to 2 days.

Assemble:

Serve with baby spinach and tzatziki sauce and enjoy!

 

Notes

I recomend to use the dough straight away. If you had to leave it for a while you might find it became watery. If this has happened to you, simply add another tablespoon of flour.

Keywords: gluten-free fritters, sweet potato fritters, lunch