3 corn cobs, kernels removed
(2 cups kernels)
3 small eggs
1 small red onion, finely chopped
¼ cup coriander leaves and stems
Salt and freshly ground black pepper, to taste
225g haloumi, coarsely grated
2/3 cup (100g) plain flour
1 teaspoon baking powder
Extra virgin olive oil, to fry
2 large (or 4 small) ripe avocados, stones removed
2 tablespoons (40ml) lime juice
200g grape tomatoes, halved
2 tablespoons roughly chopped coriander leaves
2 green onions (shallots), finely chopped
Pinch chilli flakes, optional
Recipe by Lyndey Milan
Photography by John Paul Urizar
Styling by Michaela Le Compte
Food prep by Wendy Taplin
1. Turn oven on to low 120ºC (fan-forced).
2. Place 1 cup of corn kernels, eggs, onion, coriander, salt and pepper in a blender or food processor and pulse until most of the corn is lightly pureed but retains some texture. Stir through remaining corn, haloumi, flour and baking powder until just combined.
3. 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, and cook for 2–3 minutes on each side until crisp and golden. Keep warm in oven until ready to serve.
4. Meanwhile gently combine salsa ingredients. Roughly mash avocado with lime juice and season to taste.
5. Serve hot corn and haloumi fritters topped with avocado and tomato salsa.
These fritters can also be cooked much smaller, for finger food. Also delicious with crisp prosciutto or bacon.