Battered Halloumi Fritters with Chip Shop Chips

Ingredients

• 500 g halloumi
• 160 g plain flour
• 1 tsp baking powder
• 280 ml pale ale
• 900 g Maris Piper potatoes
• 1 tsp smoked paprika
• 900 ml sunflower oil
• 1 lemon

Method

1. 1

   Cut halloumi into thick slices or fingers, about 1.5cm wide. Pat dry with kitchen paper.

2. 2

   Whisk flour, baking powder and smoked paprika together. Gradually whisk in ale to form a smooth, light batter.

3. 3

   Cut potatoes into chips, rinse and dry. Blanch at 140°C for 6 minutes, drain and set aside.

4. 4

   Raise oil temperature to 180°C. Dip halloumi pieces in batter and fry in batches for 3–4 minutes until golden and crisp. Drain on kitchen paper.

5. 5

   Fry blanched chips at 180°C for 3 minutes until golden. Season with salt.

6. 6

   Serve battered halloumi over chips with lemon wedges and a dollop of tartare sauce.