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CORN AND HALOUMI FRITTERS

makes
12
Prep Time
-
Cook Time
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Ingredients
12
Difficulty
Easy

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"Buy seasonal and local. The produce will be fresher and last longer," says Lisa
Margan.

Corn and haloumi fritters


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Corn and haloumi fritters




BY PHOEBE WOOD

AUG 01, 2020

Save to Cookbook


"Buy seasonal and local. The produce will be fresher and last longer," says Lisa
Margan.

INGREDIENTS

 * 3 corn cobs, kernels removed (substitute 2¼ cups frozen corn kernels)
 * 250g haloumi, coarsely grated
 * 2/3 cup (100g) plain flour
 * 1 tsp baking powder
 * 4 eggs, lightly beaten
 * 1 long green shallot, finely chopped, or 1 eshalot or 1/2 small red onion
 * 1/2 cup chopped soft herbs, such as parsley & dill, plus extra to serve
 * Pinch of dried chilli flakes, plus extra to serve
 * Olive oil, to fry

TANGY HERB SOUR CREAM

 * 1/2 cup (120g) sour cream
 * 2 tbs pickled caperberries, finely chopped, plus 2 tbs brine & extra
   caperberries to serve
 * 2 tbs mixed chopped herbs, such as dill & parsley



METHOD

 * 1.
   Combine corn kernels, haloumi, flour, baking powder, eggs, shallot, herbs and
   chilli in a bowl and season. Heat 3mm oil in a large non-stick pan over
   medium heat. Add about 1/4 cup (60ml) batter per fritter to the pan, in
   batches if needed, and cook for 2-3 minutes on each side until golden and
   crispy. Keep warm until ready to serve.
   
 * 2.
   Meanwhile, for the tangy herb sour cream, combine sour cream, caperberries
   and brine and herbs in a bowl. Season with salt flakes and freshly ground
   black pepper.
   
 * 3.
   Serve hot fritters with sour cream, extra herbs, caperberries and lemon
   wedges.
   



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