Corn and haloumi fritters

Name: Corn and haloumi fritters recipe
Yield: 12
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; 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

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by Phoebe Wood

Aug 01, 2020

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

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.