4 cups grated pumpkin (about an 800g wedge)
2 spring onions, finely sliced
2 tbsp rosemary, finely chopped
2 eggs, whisked
½ cup milk
1 cup flour
1 tsp salt
½ tsp freshly ground pepper
1 tbsp Cathedral Cove Macadamias Orchard Honey, melted slightly
¼ cup Uncle Dunkle’s Woodfired Chilli BBQ Sauce, chipotle style
200g (approx.) halloumi (we used The Cheese Barn’s)
In a bowl, mix together the grated pumpkin, spring onions, rosemary, whisked eggs, milk, flour, salt and pepper until just combined.
In a separate bowl, combine the honey and chilli BBQ sauce.
Heat a large frying pan with a splash of neutral oil over a medium heat. Add in small spoonfuls of fritter mix, gently flattening them to around 1cm thick. Cook in batches, until golden on both sides. You should get approximately 20–25 small fritters.
Slice the halloumi into thick squares, a similar size to the fritter. Pan fry these until golden on each side.
Arrange the fritters on a platter. Top each fritter with a square of haloumi and drizzle with the honey chilli BBQ sauce.
Uncle Dunkles Chilli Sauces
https://www.uncledunkles.co.nz/
