sweetcorn & halloumi fritters
Crispy on the outside, soft and fluffy inside, with sweet bursts of corn, salty halloumi, and a gentle chilli warmth — every bite is packed with flavour and just the right amount of crunch
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.
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