Halloumi gives these sweetcorn fritters an added flavour boost. They are best eaten straight away, on their own or with an optional salsa or dip, or you can cook half the mixture, keeping the rest in the fridge for the next day.
Ingredients
1 x 340g tin of sweetcorn
75ml milk
2 eggs, beaten
90g self-raising or plain flour
¼ tsp paprika
salt and pepper
2 spring onions, sliced
½ red chilli, finely sliced
8 cherry tomatoes, chopped
185g halloumi diced
sunflower oil, for frying
75ml milk
2 eggs, beaten
90g self-raising or plain flour
¼ tsp paprika
salt and pepper
2 spring onions, sliced
½ red chilli, finely sliced
8 cherry tomatoes, chopped
185g halloumi diced
sunflower oil, for frying
Method
- Drain the sweetcorn and transfer half to a blender. Blend to form a coarse pulp.
- In a large bowl combine the pulp with the whole sweetcorn, and add the milk and beaten eggs.
- Mix the flour with the paprika, salt, and pepper, and add to the bowl.
- Heat a couple of tablespoons of oil in a frying pan.
- Add a large dollop of the corn mixture to the pan and cook for 2 minutes or until golden brown on each side.
- Once cooked, place the fritters onto a plate lined with kitchen towel.
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