Buttermilk Chicken with pea & haloumi fritters

Buttermilk Chicken with pea & haloumi fritters

These fritters have the moreish combo of chewy haloumi and bursts of fresh pea. Pair with crispy Rangitikei Buttermilk Tenders and enjoy as the perfect meal for some alfresco dining.



  • 1 pack Rangitikei Buttermilk Chicken Tenders
  • ½ cup yoghurt
  • 1 tablespoon lemon juice
  • ½ cup fresh herbs

For the fitters:

  • 4 courgettes, grated
  • 200g block haloumi, grated or finely diced
  • 1 cup peas
  • 3 eggs, whisked
  • ¾ cup self-raising flour
  • ½ cup fresh herbs, chopped – we used dill, mint & parsley


Cook the Buttermilk Chicken Tenders in the oven or air fryer as per packet instructions.

While the chicken is cooking, place the grated courgette in a clean cloth and squeeze out any excess liquid. Place courgette in a large mixing bowl and add the haloumi, peas, eggs, flour and herbs. Season with salt and pepper and mix to combine.

Heat enough olive oil in a large frypan over medium heat to shallow fry your fritters.

Working in batches, spoon ¼ cups of the fritter mixture into the pan. Press down lightly with a spatula and let cook for 3 –4 minutes each side until golden. Transfer to a plate and keep warm while repeating the steps with the remaining mixture.

To make your sauce, whisk together the yoghurt, lemon juice and chopped herbs and season with salt & pepper.

Serve the Buttermilk Chicken Tenders stacked with the fritters and a drizzle of yoghurt dressing.

Free Range Chicken used in this Recipe

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