I made these lovely fritters when I needed a new way to use up my halloumi. They’re super quick and easy to make – I had mine for tea with an avocado salad but I reckon they’d be great for brunch too!
You will need:
1 large tin of sweetcorn or around 275g frozen sweetcorn, left to defrost
Half a packet of halloumi, diced into small cubes
1 red chilli, finely chopped
2 spring onions, finely chopped
a small bunch of coriander/parsley/basil (I used half parsley/half basil)
90g plain flour
75ml milk (I used almond milk but whatever you have is fine)
Pour half the sweetcorn into a food processor and whizz until combined (it doesn’t have to be smooth!)
Combine the whizzed sweetcorn, the whole sweetcorn, cubed halloumi, chilli, spring onions and herbs in a bowl and mix until combined.
In a separate bowl, whisk the flour and eggs, then gradually add the milk to make a pancake mix sort of texture.
Add this to the bowl with the sweetcorn and cheese mix and season with salt and pepper to taste.
Add a tbsp of oil into a frying pan on a medium/high heat, swirl the oil round in the pan until it’s coated then pour a ladle of the mixture into the pan (if you want large fritters it will make around 6, or if you want smaller ones it will make about ten)
Cook for 2-3 minutes until dark brown underneath then turn over and cook for another 2-3 minutes until cooked through. Drain on kitchen paper and repeat the process for the others.