I’m so excited to share a fun recipe swap with the amazing @annabelkarmel — best-selling author and family food icon! Golden, crispy edges, soft and cheesy inside, with a gentle chilli kick — these sweetcorn & halloumi fritters are so tasty. My kids loved them, and I may have eaten one or two straight from the pan (chef’s perks, right?).
Annabel has been a big inspiration to me over the years. I’ve followed her since my own kids were small. She’s a real legend when it comes to cooking for families — her recipes are always reliable and packed with flavour. So when she tried my Homemade Healthier Magnums last month and gave them a lovely shoutout, I was thrilled!
I sent her a copy of my new cookbook Make and Freeze as a thank you. It was such an honour to have her recommend it — truly a pinch-me moment.
She’s supported so many parents (including me), and this little recipe swap meant more than I can say.
I’ve actually been making a version of her sweetcorn fritters for years — they were a staple when my kids were tiny. So I was delighted to try her updated version from the AK App — and they went down a treat!
The flavours were so fresh, the texture just right, and best of all — they were gone in minutes.
This recipe is a keeper. If you’ve got a tin of sweetcorn and some halloumi, you have to try it.
Why You’ll Love These Sweetcorn & Halloumi Fritters
- Packed with flavour and texture
- Quick to make — great for busy evenings
- A clever way to get veggies in
- Kid-approved and freezer-friendly
- Great for lunchboxes or brunch
It was such a joy to team up with Annabel and try one of her delicious recipes. These fritters were a big hit in our house, and I know we’ll be making them again soon.
And if you give this recipe a go, let me know! I’d love to hear how it goes in your kitchen.
Happy cooking!
sweetcorn & halloumi fritters
Equipment
Ingredients
- 1 x 340g tin of sweetcorn drained
- 75 ml milk
- 2 eggs beaten
- 90 g self raising flour
- ¼ tsp paprika
- Small pinch salt and pepper
- 2 spring onions sliced
- ½ red chilli finely diced
- 8 cherry tomatoes quartered
- 185 g halloumi diced small
- Sunflower oil for frying
Instructions
- Pour the sweetcorn into a bowl, blend or whizz to a paste.
- Add in the rest of the ingredients except the oil.
- Warm a large non-stick frying pan, add the oil to coat.
- Scoop the batter onto the pan like a pancake, spread out evenly. Fry for 3-4 minutes, then flip and cook through on the other side. Adjust the temperature if it is too hot.
- Serve straight away. If you want you can keep the batter in the fridge overnight and cook more fresh the next day.
