Golden sweetcorn and halloumi fritters that freeze beautifully. Quick to reheat, crisp on the outside and gorgeously fluffy on the inside.
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Serves
12
Sweetcorn
Self Raising Flour
Egg
Whole Milk
Spring Onion
Halloumi
Cucumber
Cherry Tomatoes
Red Wine Vinegar
Olive Oil
Salt
Black Pepper
Serves
12
Sweetcorn
Self Raising Flour
Egg
Whole Milk
Spring Onion
Halloumi
Cucumber
Cherry Tomatoes
Red Wine Vinegar
Olive Oil
Salt
Black Pepper
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Step 1.
1 Adult Serving = 2 Kids Servings
Drain the sweetcorn and trim and finely slice the spring onions.
Step 2.
In a large bowl, whisk the flour with a pinch of salt and pepper. In another bowl, whisk the eggs and milk together, then add to the flour mix.
Step 3.
Whizz a quarter of the sweetcorn in a food processor and stir it into the batter along with two-thirds of the spring onions and the remaining whole sweetcorn. Cut the halloumi into small cubes and fold into the mixture.
Step 4.
Chop the cucumber and tomatoes into chunks. Set aside some for the kids. For the adults, toss the rest in a bowl with the remaining spring onions, the red wine vinegar, a drizzle of olive oil and a pinch of salt and pepper.
Step 5.
Heat a large nonstick frying pan over a medium heat and coat the base with olive oil. Drop heaped tablespoons of batter into the pan and cook for 2–3 mins per side until golden brown.
Step 6.
At this stage, the fritters can be transferred to a baking sheet and frozen. Once solid, tip them into a freezer bag. To reheat from frozen, cook in a frying pan over a medium heat for about 3 mins per side until piping hot.
Step 7.
Serve up!
Kids Plate: Serve the fritters with cucumber batons and chopped tomatoes.
Parents Plate: Dish out the fritters with the cucumber and tomato salad on the side. If you're looking for extra protein you could even add a poached egg.
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