Special Diet

Deep-Fried Haloumi Beer-Batter Fritters

cook 20 mins
  • 250 g (8 oz) plain flour
  • 1 egg, separated
  • 300 ml (1/2 pint) ice-cold lager
  • 125 ml (4 fl oz) ice-cold water
  • vegetable oil, for deep-frying
  • 500 g (1 lb) haloumi
  • rocket leaves
  • lemon wedges
  • Sift the flour into a large bowl and add the egg yolk. Gradually whisk in the lager, then add the measured water and whisk until well combined.
  • Whisk the egg white in a separate bowl until stiff peaks form. Fold this into the batter.
  • Fill a deep-fat fryer or a large, deep, heavy-based saucepan two-thirds full with vegetable oil. Heat the oil to 180°C (350°F) or until a cube of bread turns golden in 10–15 seconds.
  • Cut the haloumi into 1 cm (1/2 in) slices, then dip in the batter to coat. Fry the haloumi in batches for 3–4 minutes, or until crisp and golden-brown. Remove with a slotted spoon, season and serve on rocket leaves with wedges of lemon to squeeze over.
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