Halloumi Balls Recipe with Carrots

Carrot, halloumi and dill balls

  • makes 16-18
  • Easy

How can you make halloumi even better? Sabrina Ghayour says: combine it with carrot and dill, and deep fry. And we agree. Perfect with drinks or as part of a feast




  • carrots 2 large, coarsely grated
  • halloumi 250g, coarsely grated
  • egg 1 large
  • dill a small bunch, finely chopped
  • plain flour 4 tbsp
  • cumin seeds 2 tsp
  • paprika 1 tsp
  • vegetable oil for deep-frying
  • salad leaves to serve


  • Step 1

    Put the grated carrot and halloumi, along with the remaining ingredients, except the oil and salad, into a mixing bowl and season well with black pepper and just a little salt.

  • Step 2

    Work the mixture with your hands to combine it well, then take roughly 1 tbsp of the mixture and roll it into a ball. Repeat with the remaining mixture.

  • Step 3

    Fill a pan no more than 1/3 full with oil and heat to 180C or until a cube of bread browns in 30 seconds. Line a plate with a double layer of kitchen paper.

  • Step 4

    Carefully lower the balls into the hot oil and fry, in batches, for 1–2 minutes or until deep golden brown. Remove with a slotted spoon and transfer to the paper-lined plate to drain.


  • Step 5

    Serve hot with salad leaves.