Haloumi and Corn Fritters

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What you will need:

  • 180g haloumi, grated
  • 2 cobs of corn, kernels only
  • 1 zucchini, grated
  • 1 small red chilli, finely grated
  • 1 handful of coriander, stalk and leaves finely chopped
  • 3 eggs
  • 1/3 – ½ cup buckwheat flour
  • Salt and pepper
  • 4 handfuls of spinach
  • 2 tomatoes, halved and sliced into wedges
  • 1 avocado, sliced
  • Dressing: 2 tablespoons extra virgin olive oil & 1 tablespoon balsamic vinegar.

How to make it:

Combine the haloumi, corn, zucchini, chilli and coriander in a bowl. Whisk the eggs slightly and then add to the mixture and stir through. Add 1/3 cup of flour (you may need up to half a cup if your eggs were large – you don’t want the mixture too wet) and a pinch of salt and pepper and then combine. 

Heat a large pan to medium heat and cook the fritters for 3-4 minutes each side or until browned and can easily be flipped.  Serve fritters topped with avocado accompanied by the spinach and tomato salad with dressing. Serves 4.

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