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6 servings

20 minutes preparation

15 minutes cooking

  • 2 cobs fresh corn, stripped
  • 6 zucchini, grated
  • 180g Riverina Dairy Haloumi
  • ¼ cup of fresh basil leaves
  • 1 fresh birds eye chilli, diced
  • 2 eggs
  • 1 clove of garlic
  • ½ cup of plain flour
  • Salt and pepper
  • Olive oil

Zucchini, Corn & Haloumi Fritters

  1. Steam the corn until cooked and remove kernels from husk.
  2. Place the grated zucchini in a sieve and press to remove any excess moisture.
  3. Grate the haloumi into a large mixing bowl. Add all ingredients except olive oil and mix to form a thick batter.
  4. Heat a dash of oil in a frying plan on high heat. Place a teaspoon of batter into a frying pan and fry until golden. Flip and fry until cooked through.
  5. Serve with a dollop of aioli or guacamole on top, as a great cold canapé.

TIP: Larger fritters make a great brunch dish served with poached eggs and dressed greens.

Zucchini, Corn & Haloumi Fritters
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