Haloumi and Corn Fritters
May 31, 2021
Everybody needs a few recipes in their repertoire that uses up the remnants of the weeks shopping. Enter my Haloumi and Corn fritters.
There is nothing worse than throwing out food that you have paid good money for so if you can turn it into something quick and delicious...it's a win win!
For a while now at the end of every week, I have been grating up the odds and sods from my vegetable crisper drawer and turning them into fritters.
It doesn't seem to matter what you bung in there, they taste great. Carrots, sweet potato, corn (fresh, frozen or tinned) potatoes, zucchini...what ever you have in the veggie drawer works in a fritter.
Now I know what you're thinking...leftover haloumi...whaaat!!!
If you are a haloumi lover, you may have never heard of leftover haloumi...lol. But as delicious as it is, I often have leftover because I learned how easy it is to make it myself years ago, (you can learn how to make it too here) so, inside my fridge it's pretty standard to find little parcels of yumminess just waiting to be used in a recipe like this one.
Haloumi & Corn Fritters
Recipe notes:
- You can substitute any vegetables in this recipe if you don't have the ingredients called for on hand.
- Batter consistency is key to good fritters. If it's too runny, add a touch of extra flour (otherwise fritters will have a soggy inside). If it's too thick, add a touch of water.
- If you make these bite size portions they make great lunch box snack too.
- You can easily double or triple this recipe.
Ingredients
- 1 zucchini, grated
- 1 carrot, grated
- ½ cup corn kernels, use fresh, frozen or canned
- 80g haloumi cheese, grated
- 1 spring onion (white part only), thinly sliced
- 4 tablespoons self-raising flour
- 2 eggs, lightly beaten
They shouldn't need salt because the haloumi is already salty.
Method
1. After grating the zucchini and carrot, drain for 10 minutes then squeeze as much liquid out of them as you can.
2. Mix all the fritter ingredients in a large mixing bowl and mix until well combined.
3. Heat oil in frying pan on medium heat.
4. Place a tablespoon or so of the fritter mixture in the pan and flatten slightly with the back of the spatula. If the mixture is too wet and not holding together, add a tsp of flour more at a time until desired consistency is reached.
5. Repeat with the remaining mixture, cooking in batches without overcrowding the pan. Cook for 3-4 minutes each side until golden and crispy.
6. Transfer to a plate lined with paper towel.
Serve with sour cream and sweet chilli sauce...yum, yum!
- Keep refrigerated for up to 3 days.
- Reheat or eat cold.
Enjoy!
Did you make this recipe?
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