Sweetcorn Fritters Recipe

Prepare corn

If using fresh corn, cut kernels from 2 ears and place in a large bowl. If using frozen corn, thaw and drain well. Pat dry with a kitchen towel to remove excess moisture.

Mix dry ingredients

In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornmeal (if using), 1 tsp baking powder, 1 tsp salt, 1 tsp black pepper and 1/2 tsp chilli flakes.

Combine wet ingredients

In the bowl with the corn add 2 beaten eggs, 3 tbs milk (or buttermilk), 3 tbs chopped spring onion, 2 tbs chopped cilantro (optional) and 1 tsp grated lime zest. Mix to combine.

Make batter

Fold the dry mixture into the corn mixture until just combined. Batter should be moist but hold together; if too dry add up to 1 tbs more milk, if too wet add 1 tbs more flour. Let rest for 5 minutes to hydrate the corn and cornmeal.

Heat oil

Place a large non-stick or cast-iron skillet over medium heat and add about 1/2 cup vegetable oil for shallow frying. Heat until shimmering but not smoking (about 170–180°C).

Fry fritters

Drop heaped tablespoons (or 2 tbs) of batter into the hot oil, flattening slightly with the back of the spoon to form 2.5–3 inch rounds. Do not overcrowd — fry in batches. Cook for 2.5–3 minutes per side until golden brown and crisp, turning once. Internal corn should be tender.

Drain

Transfer cooked fritters to a plate lined with paper towels to drain. Keep warm in a low oven (90–100°C) while frying remaining batches.

Prepare halloumi

Slice 200 g halloumi into 6–8 slices about 0.5 cm thick. Pat dry with paper towel.

Pan-fry halloumi

In a separate non-stick pan over medium heat add 1 tbs butter (or 1 tsp oil). When hot, add halloumi slices and fry 1.5–2 minutes per side until golden brown and slightly softened. Remove from pan and keep warm with the fritters.

Combine 1 diced tomato, 2 tbs finely diced red onion, 2 tbs chopped cilantro, 1 tbs lime juice, 1 tsp olive oil, 1/4 tsp salt and 1/2 tsp minced jalapeño (if using) in a small bowl. Taste and adjust seasoning. Let sit for 5–10 minutes to allow flavors to meld.

Prepare salad

In a bowl toss 3 cups mixed salad leaves, 1 cup halved cherry tomatoes and 1/2 cup cucumber slices with 2 tsp olive oil, 1 tbs lemon or lime juice, 1/4 tsp salt and 1/4 tsp black pepper.

Prepare avocado

Halve and pit the avocado, scoop into slices or cubes, and toss gently with a squeeze of lime juice to prevent browning. Season lightly with a pinch of salt.

Arrange warm sweetcorn fritters on a serving plate. Top or accompany with grilled halloumi slices, a spoonful of fresh salsa, sliced avocado and the dressed salad. Garnish with coriander leaves and lime wedges. Serve immediately while fritters and halloumi are warm.