Deep-fried halloumi with potato röstis

Step 1

Marinate the halloumi in the buttermilk for at least 20 minutes.

Step 2

To make the batter, sift the flour into a large bowl and add the egg yolk. Whisk in the lager gradually and add 125ml/4½oz ice-cold water until well combined.

Step 3

Whisk the egg white until stiff peaks form in a separate bowl. Fold the egg whitesinto the batter and chill in the fridge until required.

Step 4

Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with vegetable oil. Heat the oil to 180C/350F (use a probe thermometer to check the temperature if you're not using a deep-fat fryer). (CAUTION: Hot oil can be dangerous. Don't leave unattended)

Step 5

Shake any excess buttermilk off the halloumi, then dip into the flour and coat in the batter. Fry the halloumi 5 minutes, or until crisp and golden-brown. Remove with a slotted spoon and drain on a baking sheet lined with kitchen paper. Season to taste with salt and freshly ground black pepper.

Step 6

For the röstis, boil the potatoes in for 7-8 minutes, then drain. Once cool enough to handle, peel and grate coarsely, and season with salt and freshly ground black pepper.

Step 7

Form flat, rounded shapes of the potato mixture and chill in the fridge for 20 mnutes.

Step 8

Heat the oil in a frying pan and fry the rostis on a medium heat for 4-5 minutes on each side, or until crisp and golden-brown. Drain on kitchen paper.

Step 9

For the tartare sauce, stir the capers, gherkins, dill and lemon in a bowl, add the mayonnaise and mix until well combined.

Step 10

Serve the halloumi on top of a rosti with a spoonful of tartare sauce and a lemon wedge on the side.