Carrot, Courgette & Halloumi Fritters with Chipotle Yoghurt

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These fritters are fantastic for all ages, and a good one to try out if you have children as they are quick to assemble and easy to serve. Fritters are also a great way of combining simple ingredients you may often have in the kitchen to create a tasty bite full of texture and flavour. In this recipe, I use a very light batter to coat the vegetables to make them the star of the show, and when cooked they have the most delicious crunch. Teamed with the chipotle yoghurt and perhaps a green salad for a light meal - you won't want to share. This recipe is mild, however, if spice is your thing, just add a teaspoon of chilli flakes to your fritter batter. Serve warm, straight out of the pan, or make a batch ahead of time for an easy snack. Ideal for mid-week meals, sharing plates or perfect for picnics - here's hoping for many sunny days soon.





    1. Using the slice attachment on the multi prep 4 piece, slice the courgettes. Transfer to a colander and sprinkle with ½ teaspoon of sea salt. Toss and set aside for 15 minutes. The salt will draw excess water from the courgettes, as well as soften them slightly.
    2. Use the julienne attachment to prep the carrots and use the grater attachment to grate the halloumi.
    3. Tip the courgettes onto some kitchen paper and lay a few more sheets of kitchen paper on top. Press down firmly to remove as much moisture as possible. Return to a large bowl along with the carrots and halloumi.
    4. Add the cumin powder, paprika, lime zest and juice, flour, baking powder, eggs and a generous pinch of salt and pepper. Add 5 tablespoons of water and mix until a batter forms around the vegetables.
    5. Place a 24cm frying pan over a medium heat with 2 tablespoons of olive oil. When hot, add three spoonfuls of the batter to the pan. Flatten each fritter as much as possible (roughly ½ cm thick). Fry for 2 ½ - 3 minutes until golden and crisp, then flip over and cook for a further 2 ½ minutes. Set aside on kitchen paper and repeat with the remaining batter.
    6. Mix the yoghurt with the chipotle and serve with the fritters.





Kathryn Bruton, JJ Recipe Editor

Kathryn is one of the most sought-after recipe writers in the UK. She designs and creates recipes for some of the most loved cookbooks on the shelves today, as well as being the author of her own bestselling cookbook series. Her recipes are guaranteed to help you create flavour without fuss, as her unique recipes make creating delicious seasonal dishes achievable for every cook. As our recipe editor, Kathryn shares new mouth-watering recipes every month, inspired by some of our most loved kitchenware innovations. The JJ recipe hub is where creative food meets creative design. She knows the products and our founders well, and many of the recipes you see here are inspired by some of the many meals they have shared together (she does the cooking, they prepare the drinks!).


6 Fritters






1 medium courgette

2 medium carrots (or 10 baby carrots), trimmed and peeled

150g halloumi

1 tsp cumin powder

½ tsp paprika

Zest and juice of 1 lime

80g / ½ cup plain white flour

1 tsp baking powder

2 eggs

Salt and pepper

4 tablespoons olive oil

Chipotle yoghurt

125g / ½ cup full fat Greek yoghurt

1 tbsp chipotle paste

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