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Corn and haloumi fritters

Lyndey Milan's Corn and Haloumi Fritters

Preparation time
10 minutes
Cooking time
15 minutes
12 fritters

For the perfect wine match, our featured Riesling from Château Tanunda provides a zippy mix of fruit and acidity which will complement the bright flavours in the Corn and Haloumi Fritters by Lyndey Milan. Enjoy!


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


Tomato salsa

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. 


Lyndey’s Note

These fritters can also be cooked much smaller, for finger food. Also delicious with crisp prosciutto or bacon.


Wine Match


Preparation time
10 minutes
Cooking time
15 minutes
12 fritters